Chicken Scallopini

I love chicken scallopini, we lived in Italy when I was a kid, given the choice I would eat Italian for every meal. Some Italian seems heavy for the summer but not scallopini.

4 skinless, boneless chicken breast halves
2 teaspoons fresh lemon juice
1/4 teaspoon salt
1/4 teaspoon black pepper
1/3 cup Italian-seasoned breadcrumbs
Cooking spray
1/2 cup fat-free, less-sodium chicken broth
1/4 cup dry white wine (Yeah you can have a glass while you cook!!)
4 teaspoons capers (I omit these but I don't love capers)
1 tablespoon butter

pound each chicken breast to 1/4-inch thickness using a meat mallet or rolling pin. Brush chicken with juice, and sprinkle with salt and pepper. Dredge chicken in breadcrumbs.

Heat a large nonstick skillet coated with cooking spray over medium-high heat. Add chicken to pan; cook 3 minutes on each side or until chicken is done. Remove from pan; keep warm.

Add broth and wine to pan, and cook 30 seconds, stirring constantly. Remove from heat. Stir in capers and butter. Serve over linguine with a little olive oil & Parmesan. Make a green salad & finish your vino. :)