Ingredients
4
boneless skinless chicken breasts (1 1/2 lb)
1
egg white
2
teaspoons water
1/2
cup Progresso™ Italian style bread crumbs
2
teaspoons olive oil
1/2
cup Progresso™ reduced-sodium chicken broth (from 32-oz carton)
1
tablespoon fresh lemon juice
Preparation
Between pieces of plastic wrap or waxed paper, place each chicken breast smooth side down; gently pound with flat side of meat mallet or rolling pin until 1/4 inch thick.
In shallow bowl, beat egg white and water with whisk. Place bread crumbs in another shallow bowl. Dip chicken in egg mixture, then coat with bread crumbs.
In 12-inch nonstick skillet, heat oil over medium-high heat. Cook chicken in oil 6 to 8 minutes, turning once, until no longer pink in center. Remove chicken from skillet; cover to keep warm.
Stir broth and lemon juice into skillet. Increase heat to high; cook uncovered 2 to 3 minutes or until sauce is reduced to 1/3 cup. Drizzle about 1 tablespoon sauce over each chicken breast.
