Chicken Limone
Serving
Size: 4
20 ounces boneless
skinless chicken breast -- 4--5 ounce breasts
1 egg
2
lemons
garlic powder -- to taste
paprika -- to taste
salt and pepper -- to taste
½ cup flour
-- for dredging
2 tablespoons olive oil
2
tablespoons butter
1 cup
low sodium chicken broth
2 tablespoons capers
-- non-pariel size
Lay the chicken breasts on the counter and butterfly each one open like a book and then separate into 2
pieces. Pound each piece under plastic wrap or in a Ziploc with the flat side of a meat hammer until uniformly flat. You should
now have 8 thin pieces of chicken breast.
Combine the egg and the juice from half a lemon in a shallow dish; beat well.
Season
the chicken breasts with the garlic powder, paprika, salt and pepper. Dip the chicken pieces in the flour, then in the egg
and then back into the flour. Place on wax paper lined tray and refrigerate for 30 minutes.
Heat olive oil with butter
in a large, non-stick sauté pan over medium heat. Brown the chicken pieces for 4-5 minutes per side, till done; remove
to a serving platter and keep warm.
Deglaze the sauté pan with the chicken broth and bring to a simmer. Squeeze
remaining 1 1/2 lemon into the broth and simmer to reduce by one fourth. Add capers to sauce and serve sauce over chicken.
Per
Serving (excluding unknown items): 361 Calories; 16g Fat (39.3% calories from fat); 39g Protein; 16g Carbohydrate; 1g Dietary
Fiber; 151mg Cholesterol; 338mg Sodium.
Exchanges: 1 Grain(Starch); 5 Lean Meat;
0 Fruit; 2 1/2 Fat; 0 Other Carbohydrates.
