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Chicken Scaloppine With Lemon Glaze (Low Fat and Delicious!)

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READY IN:
35mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  1. In a small bowl or shallow dish whisk together mustard and eggs; set aside.
  2. Combine the dry bread crumbs with poultry seasoning, garlic powder and seasoning salt; spread on a piece of waxed paper.
  3. Dip the breasts firstly in egg/mustard mixture (shake off any excess egg) then coat well with the crumb mixture, pressing downs with hands to adhear the crumbs to the breast.
  4. Heat the olive oil in a skillet over medium heat.
  5. Add in the chicken and cook for about 5 minutes on each side, or until it is no longer pink inside; remove and transfer to a plate to keep warm.
  6. For the glaze; in the same skillet add in the broth, lemon juice and 1/4 teaspoon salt (or to taste, if using capers add in now) bring to a boil scraping any brown bits from the pan.
  7. Add in lemon slices and parsley; mix to combine for about 1 minute.
  8. Spoon the glaze/sauce over chicken.
  9. Delicious!

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