Chicken Thighs Piccata Style
|Chicken thighs||4 , skinned|
|All purpose flour||1 Tablespoon|
|Egg white||1 Large, lightly beaten|
|Italian seasoned breadcrumbs||1⁄2 Cup (8 tbs)|
|Olive oil||2 Teaspoon|
|Fat free less sodium chicken broth||1⁄2 Cup (8 tbs)|
|White wine||1⁄2 Cup (8 tbs)|
|Fresh lemon juice||2 Tablespoon|
|Garlic||2 Clove (10 gm), minced|
|Chopped fresh parsley||2 Tablespoon|
|Capers||1 Tablespoon, drained|
1. Place chicken in a heavy-duty zip-top plastic bag; add flour, salt, and pepper. Seal bag, and shake to coat chicken. Combine egg white and water in a shallow dish. Remove chicken from bag. Dip each piece in egg white mixture, and dredge in breadcrumbs.
2. Heat oil in a large nonstick skillet over medium-high heat. Add chicken to pan; cook 3 to 4 minutes on each side or until browned. Add broth, wine, lemon juice, and garlic to pan; bring to a boil. Cover, reduce heat, and simmer 8 minutes. Add parsley and capers, and simmer, uncovered, 5 minutes or until chicken is no longer pink in center. Sprinkle with grated lemon rind, if desired.