Chicken Picatta 4 - 6 boneless, skinless chicken breasts One third cup Seasoned bread crumbs One third cup Parmesan cheese, grated One half tsp. salt One half tsp. pepper One quarter cup vegetable oil Two thirds cup dry white wine 1 Tbsp. Worcestershire sauce 1 tsp. dried marjoram 2 Tbsp. lemon juice One third cup fresh parsley, chopped One quarter cup capers, drained Place chicken breasts between two pieces of wax paper and pound with a meat mallet until chicken is about one quarter inch thick. Mix breadcrumbs, Parmesan cheese, and salt and pepper in a bag and place chicken, one breast at a time, in the bag and shake to coat chicken. Heat oil in a skillet and cook chicken until golden brown. Remove chicken from skillet and place on paper towels to drain. Drain oil from pan. Add wine, Worcestershire sauce and marjoram to skillet and cook for a couple of minutes. Add lemon juice, parsley, capers and stir. Place chicken on serving plates and pour sauce over chicken. Serve with hot pasta. The Skinny: Use fat-free chicken broth.
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