Chicken Scaloppini

Ingredients

• 1 large egg white 
• 0.5 cup less-sodium chicken broth fat-free
• 0.5 cup italian-seasoned breadcrumbs 
• 1 tablespoon juice of lemon fresh
• 2 teaspoons olive oil divided
• 24 ounce chicken breast halves boneless skinless
• 2 teaspoons water 

Equipment

• frying pan
• whisk
• plastic wrap
• meat tenderizer

Directions

1. Place chicken between 2 sheets of plastic wrap. Pound to 1/4-inch thickness using a meat mallet or small heavy skillet.
2. Combine egg white and water in a shallow dish, stirring with a whisk.
3. Place breadcrumbs in another shallow dish. Dip each chicken breast half in egg mixture; dredge in breadcrumbs.
4. Heat 1 teaspoon oil in a large nonstick skillet over medium-high heat.
5. Add half of chicken to pan. Cook 3 minutes on each side or until golden.
6. Transfer to a plate; cover and keep warm. Repeat procedure with remaining oil and chicken.
7. Add broth and lemon juice to pan, stirring to loosen browned bits. Cook, uncovered, over high heat 2 to 3 minutes or until reduced to 1/3 cup.
8. Drizzle sauce over chicken.
9. Serve with: Pan-Roasted Asparagus and Tomatoes