I adapted this recipe based off of a recipe I found on the Skinny Taste food blog. I did not have the whole wheat bread crumbs on hand, so I used my Italian style bread crumbs. I tried the Skinny Taste version of cooking the chicken breast on the first one, but after my chicken breast was almost completely burnt I decided to add a little oil to the pan (no harm there)! Not the light meal I intended it to be, but it tasted darn good!
**For the chicken**
- freshly ground black pepper
2. In a shallow plate, beat the egg whites and 1 teaspoon of water together. Place the bread crumbs in another plate. Dip each chicken breast first in the egg, then bread crumbs.
3. Heat a large saute pan over medium to medium-low heat. Spray a generous amount of cooking spray to the pan along with 2 tablespoons of olive oil. Carefully place the chicken into the pan; cook for 2-3 minutes on each side, until cooked through. Set aside until you make the sauce.
4. For the sauce, clean the saute pan. Over medium heat, melt butter, add the lemon juice, wine, chicken broth and the reserved lemon halves, salt, and pepper. Boil over high heat until reduced in half, about 2 minutes. Discard the lemon halves, add the capers and serve one chicken cutlet on each plate. Spoon on the sauce and servewith a slice of lemon and a sprinkling of fresh parsley.