White wine? Capers? Lemon juice? A match made in heaven.
1 tablespoon olive oil
1 cup panko breadcrumbs
1/4 teaspoon black pepper
4 skinless, boneless chicken breast cutlets
1/2 cup dry white wine
1/2 cup fat-free, less-sodium chicken broth
3 tablespoons fresh lemon juice
1 teaspoon butter
1 pound broccoli, cut into 3-inch pieces
2 tablespoons capers, rinsed and drained
4 lemon slices (optional)
Heat oil in a large nonstick skillet over medium-high heat.
Combine breadcrumbs and pepper in a shallow dish; dredge chicken in panko mixture. Add chicken to pan; cook 3 minutes on each side or until done. Remove from pan; keep warm.
Add wine, broth, juice, and butter to pan, scraping pan to loosen browned bits. Stir in broccoli; cover and cook 3 minutes or until broccoli is tender. Stir in parsley and capers. Serve chicken over broccoli mixture. Garnish with lemon slices, if desired.