Ingredients
- 3 lbs chicken breasts, skinned and boneless
- 2 egg whites
- 1 cup all-purpose flour
- 1/2 teaspoon garlic powder
- 1 teaspoon garlic salt
- 2 Tablespoon butter
- 2 Tablespoon olive oil
- 1-1//2 cups chicken broth, fat free
- 2 large lemons, zest and juice
- 6 cloves garlic
- 4 oz capers
Instructions
Slice the chicken breasts in half horizontally. Pound each piece lightly until 1/4″ thick.
Beat egg whites with 1 Tablespoon water. Mix flour, garlic powder and garlic salt. Dip chicken breasts in egg white mixture, shake off excess, then dip in flour mixture to coat evenly. Set aside until all pieces are dredged.
Melt butter and olive oil in a non-stick skillet over medium heat. Brown chicken for 4-5 minutes on each side. Remove to 9″ x 13″ casserole once browned.
Add minced garlic to pan. Saute over low heat 2-3 minutes. Add lemon juice, zest and chicken broth to deglaze pan, scraping up bits from the bottom.
Return chicken to pan. Simmer 5-10 minutes. Remove from pan and return to casserole dish. Sprinkle capers and extra lemon zest on top. Lay thin slices of lemon over chicken. Serve with angel hair pasta.
Serves 8-10.
