Chicken Scaloppini

• 4 (6-ounce) skinless, boneless chicken breast halves
• 1 large egg white
• 2 teaspoons water
• 1/2 cup Italian-seasoned breadcrumbs
• 2 teaspoons olive oil, divided
• 1/2 cup fat-free, less-sodium chicken broth
• 1 tablespoon fresh lemon juice

1. Place chicken between 2 sheets of plastic wrap. Pound to 1/4-inch thickness using a meat mallet or small heavy skillet.
2. Combine egg white and water in a shallow dish, stirring with a whisk. Place breadcrumbs in another shallow dish. Dip each chicken breast half in egg mixture; dredge in breadcrumbs.
3. Heat 1 teaspoon oil in a large nonstick skillet over medium-high heat. Add half of chicken to pan. Cook 3 minutes on each side or until golden. Transfer to a plate; cover and keep warm. Repeat procedure with remaining oil and chicken.
4. Add broth and lemon juice to pan, stirring to loosen browned bits. Cook, uncovered, over high heat 2 to 3 minutes or until reduced to 1/3 cup. Drizzle sauce over chicken.
5. Serve with: Pan-Roasted Asparagus and Tomatoes
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skinless, egg white, water, italianseasoned breadcrumbs, olive oil, chicken broth, lemon juice

Taken from www.myrecipes.com/recipe/chicken-scaloppini (may not work)