141.6…Chicken Scallopini

After a couple bites of dinner last night, my husband declared, “this is one of the best dinners ever.” The funny thing is is that I was trying to use up stuff I already had in the house. I guess it worked!

Chicken Scallopini (Serves 4)

Recipe adapted from Cooking Light, April 2003

Ingredients:

• 4 (6-ounce) skinless, boneless chicken breast halves
• 2 teaspoons fresh lemon juice
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 1/3 cup Italian-seasoned breadcrumbs
• 1 tablespoon olive oil
• 1 cup fat-free, less-sodium chicken broth
• 1/2 cup dry white wine
• 4 teaspoons capers
• 1 tablespoon butter

Directions:

1. Place each chicken breast half between 2 sheets of heavy-duty plastic wrap; pound to 1/4-inch thickness using a meat mallet or rolling pin. Brush chicken with juice, and sprinkle with salt and pepper. Dredge chicken in breadcrumbs.
2. Heat a large nonstick skillet coated with olive oil over medium-high heat. Add chicken to pan; cook 3 minutes on each side or until chicken is done. Remove from pan; keep warm.
3. Add broth and wine to pan, and cook 1-2 minutes, stirring constantly. Remove from heat. Stir in capers and butter. Spoon sauce over chicken. Serve.

Printable Recipe

I had all the ingredients on hand. I served it with orzo mixed with pesto butter that I had in the freezer. I also made Honey Roasted Carrots (another winner-recipe to come) to go with it. Success!

Breakfast this morning was toast with peanut butter and half a grapefruit.

I took the kids to school, then went to Cardio Muscle class. I came home to get ready for my husband’s company’s holiday party tonight.

Lunch was a turkey sandwich, veggies and ranch dressing.

I’m off to the school to pick up the kids then to the hotel to finish getting ready for the party tonight!

How often do you you try and use up things you have in your pantry instead of buying new food?

Technorati Tags: Everyday,Chicken Scallopini,Honey Roasted Carrots,Peanut Butter