Recipe for Herbed Lemon Chicken 
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Yield:
4 Servings
Ingredients:
Amount Ingredient
10 oz Skinless boneless chicken breasts,cut into 1/4" thick slices
1 x Egg white, beaten
3 tbl Plain dried bread crumbs
1/4 tsp Dried thyme leaves
1/4 tsp Dried oregano leaves
1/4 tsp Salt
1/4 tsp Black pepper
2 tsp Unsalted butter (see note)
2 tsp Peanut oil
1/2 cup Low-sodium chicken broth
2 tbl Dry white wine
2 tbl Fresh lemon juice
1 tbl Rinsed drained capers
1 tbl Minced fresh flat-leaf
Parsley
Instructions:
Instructions: NOTE: stick margarine may be substituted; Increase fat selection to 1 And reduce optional calories To 15.

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.

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