Go-To Meal

I pride myself in being a pretty decent meal planner, but there are a few meals that are go-to meals when you haven't meal planned. You know, the days you open the fridge and hope for the best!  This recipe is one of those go-to meals.  I almost always have the ingredients on hand and just enough time to throw it all together.  I learned to cook Chicken Scallopini when I first started cooking.  At the time, it seemed so difficult.  Now, I can cook it with my eyes closed.  Well, maybe not, but you get the drift.  I don't always have capers on had so you can live without them too.

This go-to recipe can be served with anything - orzo pasta, frozen veggies, a light soup like tomato-basil soup, etc.  The possibilites are endless.

This recipe is from Cooking Light:

Chicken Scallopini

Prepare chicken breasts scallopini-style by pounding them into thin, quick-cooking servings, then dredge in lemon juice and breadcrumbs and sauté for about 3 minutes on each side. The white wine sauce with capers complements the flavor of the lemon juice, and makes a great topping for wild rice.

Ingredients

• 4 (6-ounce) skinless, boneless chicken breast halves
• 2 teaspoons fresh lemon juice
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 1/3 cup Italian-seasoned breadcrumbs
• Cooking spray
• 1/2 cup fat-free, less-sodium chicken broth
• 1/4 cup dry white wine
• 4 teaspoons capers
• 1 tablespoon butter

Preparation

Place each chicken breast half between 2 sheets of heavy-duty plastic wrap; pound to 1/4-inch thickness using a meat mallet or rolling pin. Brush chicken with juice, and sprinkle with salt and pepper. Dredge chicken in breadcrumbs.
Heat a large nonstick skillet coated with cooking spray over medium-high heat. Add chicken to pan; cook 3 minutes on each side or until chicken is done. Remove from pan; keep warm.
Add broth and wine to pan, and cook 30 seconds, stirring constantly. Remove from heat. Stir in capers and butter.