Recipe: Light Chicken Piccata (skillet)

Light Chicken Piccata
This delicious dish, made with chicken instead of the more traditional veal, is naturally light in fat and calories; use fresh lemon juice for the best flavor.

3 tablespoons Dijon mustard
2 eggs
1 cup Italian-seasoned dry bread crumbs
6 chicken breast halves, boneless, skinned
2 tablespoons olive oil
1/4 cup chicken broth
2 tablespoons fresh lemon juice
2 tablespoons capers, drained
1/4 teaspoon salt, or to taste
1 tablespoon fresh chopped parsley

Pound chicken breasts between sheets of waxed paper until thin and flat. In a shallow dish, whisk together the mustard and eggs. Place bread crumbs in a wide, shallow bowl or plate. Dip the chicken breasts into the egg mixture then into the bread crumbs, coating well. Heat oil in a large skillet over medium heat. Cook the chicken until browned on both sides and done in the center, about 3 minutes on each side. Transfer to a warm serving platter. Pour excess oil from skillet; add chicken broth, lemon juice, capers and salt. Bring to a bowl, scraping browned bits from the bottom of skillet. Stir in chopped parsley. Spoon sauce over chicken, and serve immediately. Makes about 6 servings.