1 large egg white
2 teaspoons water
1/2 cup Italian-seasoned breadcrumbs
2 teaspoons olive oil, divided
1/2 cup chicken broth
1 tablespoon fresh lemon juice
1. Place each chicken breast half between 2 sheets of heavy-duty plastic wrap; pound to 1/2-inch thickness using a meat mallet or small heavy skillet.
2. Combine egg white and water in a shallow dish, stirring with a whisk. Place breadcrumbs in another shallow dish. Dip each chicken breast half in egg mixture; dredge in breadcrumbs.
3. Heat 1 teaspoon oil in a large nonstick skillet over medium-high heat. Add half of chicken to pan. Cook 3 minutes on each side until golden brown. Transfer to a plate; cover and keep warm. Repeat procedure with remaining oil and chicken.
4. Add broth and lemon juice to pan, stirring to loosen browned bits. Cook, uncovered, over high heat 2 to 3 minutes or until reduced to 1/3 cup. Drizzle sauce over chicken.
Makes 4 servings
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