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Weight Watchers Recipes |
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Herbed Lemon Chicken |
3 Points per serving |
10 ounces skinless boneless chicken breasts, cut into 1/4" thick slices 1 egg white, beaten 3 tablespoons plain dried bread crumbs 1/4 teaspoon dried thyme leaves 1/4 teaspoon dried oregano leaves 1/4 teaspoon salt 1/4 teaspoon black pepper 2 teaspoons unsalted butter* 2 teaspoons peanut oil 1/2 cup low-sodium chicken broth 2 tablespoons (1 fluid ounce) dry white wine 2 tablespoons fresh lemon juice 1 tablespoon rinsed drained capers 1 tablespoon minced fresh flat-leaf parsley Lemon slices to garnish In medium bowl, combine chicken and egg white, tossing well to coat thoroughly; set aside. In gallon-size sealable plastic bag, combine bread crumbs, thyme, oregano, salt and pepper; seal bag and shake to blend. Add 1 chicken slice; seal bag and shake to coat. Place coated chicken slice on large plate; repeat, using remaining chicken slices. in large skillet, heat butter and oil; when foam subsides, add coated chicken slices. Cook 1 minute on each side, until golden brown and cooked through. Transfer chicken to serving platter; keep warm. To same skillet, add broth, wine, lemon juice and capers; cook over medium-high heat 2-3 minutes, until reduced to about 1/2 cup. Stir in parsley; pour mixture over chicken. Serve garnished with lemon slices. Makes 4 servings PER SERVING: 151 Calories; 18 g Protein; 5 g Fat; 5 g Carbohydrate; 27 mg Calcium; 301 mg Sodium; 46 mg Cholesterol; 0 g Dietary Fiber |