Herbed Lemon Chicken

Makes 4 servings

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.

EACH SERVING PROVIDES: 1/2 Fat; 2 Proteins; 1/4 Bread; 30 Optional Calories

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

*Stick margarine may be substituted for the butter; increase Fat Selection to 1 and reduce Optional Calories to 15.

PER SERVING WITH STICK MARGARINE: 151 Calories; 18 g Protein; 5 g Fat; 5 g Carbohydrate; 27 mg Calcium; 310 mg Sodium; 43 mg Cholesterol; 0 mg Dietary Fiber

PER SERVING WITH STICK MARGARINE: 151 Calories; 18 g Protein; 5 g Fat; 5 g Carbohydrate; 27 mg Calcium; 310 mg Sodium; 43 mg Cholesterol; 0 g Dietary Fiber

Recipe from Weight Watchers Slim Ways Chicken