Herbed lemon chicken


10 oz skinless boneless chicken breasts ,cut into 1/4″ thick slices
1 egg white, beaten
3 tbsp 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
2 tsp peanut oil
1/2 cup low-sodium chicken broth
2 tbsp (1 fl. Oz.) Dry white wine
2 tbsp fresh lemon juice
1 tbsp rinsed drained capers
1 tbsp minced fresh flat-leaf
Lemon slices to garnish

How to prepare

In med 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 lg plate; repeat, using remaining chicken slices. In lg 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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