Chicken Scaloppini 4 boneless chicken breast halves pounded thin 1 large egg white 2 teaspoons water 1/2 cup Italian seasoned bread crumbs 2 teaspoons olive oil 1/2 cup chicken broth 1/4 cup dry white wine 1 tablespoon fresh lemon juice Pat the chicken breasts dry with a paper towel. Combine egg white and water in a shallow dish, stirring with a whisk. Place bread crumbs in another shallow dish. Dip each chicken breast half into the egg mixture, then dredge in the bread crumbs. Heat 1 teaspoon oil in a large skillet over medium-high heat. add half the chicken to the pan, and cook for 3 minutes on each side or until golden. Transfer to a plate and cover to keep warm, then repeat with remaining oil and chicken. Add broth, white wine, and lemon juice to the pan, stirring to loosen the browned bits. cook, uncovered, over high head 2 to 3 minutes or until reduced to about 1/2 cup. Drizzle sauce over chicken. Back to Dinner Recipes