Lemon Chicken

• 1 lb boneless, skinless chicken breast, thinly sliced
• 2 egg whites
• 1/2 cup unbleached all-purpose flour
• 2 tsp EVOO
• 3 cloves freshly chopped garlic
• juice of 1 1/2 lemons
• 2 tsp dried oregano
• 2 tbsp fresh basil
• 1 cup low sodium, low fat chicken broth
• 1 oz white wine
• 6 oz sliced white mushrooms
• freshly ground pepper, to taste

1. 1. Trim chicken breasts of excess fat.
2. 2. Put egg whites in a medium bowl.
3. 3. Place flour on a sheet of wax paper.
4. 4. Dip chicken into egg whites then dredge in flour.
5. 5. Add EVOO to a skillet and saute garlic on medium heat.
6. 6. Add chicken and cook each side for four minutes until brown.
7. 7. Add lemon juice, oregano, basil, chicken broth, white wine, mushrooms, and pepper.
8. 8. Simmer for 12 minutes on medium-high heat.

chicken, egg whites, flour, evoo, garlic, lemons, oregano, fresh basil, chicken broth, white wine, white mushrooms, freshly ground pepper

Taken from www.epicurious.com/recipes/member/views/lemon-chicken-50165724 (may not work)