This sauté, a variation on veal piccata, uses pounded skinless chicken breast and tops them with an easy pan sauce made with fresh lemon juice, capers and chopped parsley. Check below for two more easy-to-fix saucy finishesMakes 6 servings; Prep: 5 minutes; Cook: 25 minutes6 boneless, skinless chicken breast halves (1 1/2 pounds total) 3 tablespoons Dijon mustard 2 eggs 1 1/2 cups dry seasoned bread crumbs 1/4 cup olive oil 1/4 cup chicken broth 2 tablespoons fresh lemon juice 2 tablespoons drained capers 1/4 teaspoon salt 6 very thin lemon slices 1 tablespoon chopped fresh parsleyPlace chicken breast halves between sheets of plastic wrap. Lightly pound. In a shallow bowl, stir together mustard and eggs until well blended. Spread bread crumbs on a plate. Dip chicken into egg mixture and then coat with crumbs, patting to make crumbs adhere. Heat 2 tablespoons oil in a large skillet over medium heat. Add half of chicken to skillet in a single layer and sauté 5 minutes. Using tongs, turn chicken over and cook about 5 minutes more or until internal temperature registers 170 degrees F on an instant-read thermometer. Transfer chicken to a platter; cover and keep warm. Repeat with remaining oil and chicken. Drain any excess fat from skillet and add broth, lemon juice, capers and salt. Bring mixture to boiling, scraping up browned bits from bottom of skillet with a wooden spoon. Add lemon slices and parsley. Remove from heat and spoon lemon sauce over chicken on platter. Serve immediately.Per serving: 350 calories, 30 g protein, 15 g fat, 23 g carbohydrate, 1241 mg sodium, 134 mg cholesterol
Chicken with raisin and pine nut sauce
Prepare Chicken Piccata through step 3. Than add 1 1/2 cups dry white wine, 1/2 cup chicken broth, 1/2 cup raisins, 1/2 cup pine nuts, 1/2 teaspoon dried rosemary, 1/4 teaspoon salt and pinch black pepper to skillet. Bring to simmering and cook 12 minutes or until syrupy. Serve over chicken. Makes 6 servings.
Per serving: 450 calories, 32 g protein, 19 g fat, 36 g carbohydrate, 657 mg sodium, 134 mg cholesterol
Chicken with tarragon cream sauce
Prepare Chicken Piccata through Step 3. Then add 1/2 cup dry white wine or chicken broth to skillet and cook over medium-high heat 4 minutes, scraping browned bits from pan. Add 1 teaspoon dried tarragon, 1 cup broth and 1/2 cup heavy cream. Cook over medium-high heat, stirring 8 minutes or until reduced by half. Remove from heat. Stir in 1 tablespoon coarse-grain mustard. Serve over chicken. Makes 6 servings.
Per serving: 428 calories, 30 g protein, 23 g fat, 23 g carbohydrate, 1294 mg sodium, 162 mg cholesterol