Chicken Thighs Piccata-Style

• 4 chicken thighs, skinned
• 1 tablespoon all-purpose flour
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 1 large egg white, lightly beaten
• 1 teaspoon water
• 1/2 cup Italian-seasoned breadcrumbs
• 2 teaspoons olive oil
• 1/2 cup fat-free, less-sodium chicken broth
• 1/2 cup white wine
• 2 tablespoons fresh lemon juice
• 2 garlic cloves, minced
• 2 tablespoons chopped fresh parsley
• 1 tablespoon capers, drained
• Grated lemon rind (optional)

1. Place chicken in a heavy-duty zip-top plastic bag; add flour, salt, and pepper. Seal bag, and shake to coat chicken. Combine egg white and water in a shallow dish. Remove chicken from bag. Dip each piece in egg white mixture, and dredge in breadcrumbs.
2. Heat oil in a large nonstick skillet over medium-high heat. Add chicken to pan; cook 3 to 4 minutes on each side or until browned. Add broth, wine, lemon juice, and garlic to pan; bring to a boil. Cover, reduce heat, and simmer 8 minutes. Add parsley and capers, and simmer, uncovered, 5 minutes or until chicken is no longer pink in center. Sprinkle with grated lemon rind, if desired.

chicken, flour, salt, pepper, egg white, water, italianseasoned breadcrumbs, olive oil, chicken broth, white wine, lemon juice, garlic, parsley, capers, lemon rind

Taken from www.myrecipes.com/recipe/chicken-thighs-piccata-style (may not work)