Chicken Thighs Piccata-Style

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Oxmoor House


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4 chicken thighs, skinned

1 tablespoon all-purpose flour

1/4 teaspoon salt

1/4 teaspoon pepper

1 large egg white, lightly beaten

1 teaspoon water

1/2 cup Italian-seasoned breadcrumbs

2 teaspoons olive oil

1/2 cup fat-free, less-sodium chicken broth

1/2 cup white wine

2 tablespoons fresh lemon juice

2 garlic cloves, minced

2 tablespoons chopped fresh parsley

1 tablespoon capers, drained

Grated lemon rind (optional)

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