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

Ingredients

• 4 boneless skinless chicken breasts (pounded to about 1/3-inch thickness)
• 2 tablespoons Dijon mustard
• 1 large egg (you may need two)
• 1 cup dry breadcrumbs
• 1/4 teaspoon poultry seasoning (or to taste)
• 1/2 teaspoon garlic powder
• 1/4-1/2 teaspoon seasoning salt
• 1-2 tablespoon olive oil (for frying)

LEMON GLAZE

• 1/4 cup chicken broth
• 2 tablespoons fresh lemon juice
• 1/4 teaspoon salt (can use more to taste)
• 4-5 thin lemon slices
• fresh parsley, chopped (to taste)

Directions

1. 1

   In a small bowl or shallow dish whisk together mustard and eggs; set aside.

2. 2

   Combine the dry bread crumbs with poultry seasoning, garlic powder and seasoning salt; spread on a piece of waxed paper.

3. 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. 4

   Heat the olive oil in a skillet over medium heat.

5. 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. 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. 7

   Add in lemon slices and parsley; mix to combine for about 1 minute.

8. 8

   Spoon the glaze/sauce over chicken.

9. 9

   Delicious!