Yet another great recipe from Weight Watchers "Take-Out Tonight" cookbook. This is a great cookbook that I've got many good recipes from! It's a great one to having in your cookbook arsenal!
Makes 4 Servings
2 tablespoons coarse-grained Dijon mustard
1 large egg
1/2 cup Italian-seasoned dried bread crumbs
4 (1/4-pound) skinless boneless chicken breast halves, lightly pounded
2 teaspoons olive oil
2 tablespoons dry vermouth or chicken broth (I use chicken broth)
1 tablespoon fresh lemon juice
1 tablespoon minced fresh parsley
Combine the mustard and egg in a shallow bowl. Place the bread crumbs on a sheet of wax paper. Dip the chicken in the mustard mixture, then in the bread crumbs.
Heat a large non-stick skillet over medium heat. Swirl in the oil, then add the chicken, Cook, until golden and cooked through, about 5 minutes on each side. Transfer the chicken to a platter and keep warm.
Add the vermouth (or chicken broth) and lemon juice to the same skillet. Simmer 30 seconds; stir in the parsley. Pour the sauce over the chicken and garnish with the lemon slices.
Per serving (1 chicken cutlet with 1/4 of sauce): 225 Calories, 7 g Fat, 2 g Saturated Fat, 116 mg Cholesterol, 368 mg Sodium, 22 g Carbohydrate, 0 g Fibre, 26 g Protein, 50 mg Calcium, 5 Points (old points system...not the current points system)