5-point Chicken Picatta
2 T. coarse ground mustard
1 large egg
1/2 cup Italian seasoned bread crumbs
4 (1/4 pound) skinless boneless chicken breast halves, lightly pounded
2 t. olive oil
2 T. dry vermouth or chicken broth
1 T. lemon juice
1T minced fresh parsley
1. Combine mustard and egg in shallow bowl. Place bread cumbs on a sheet of wax paper. Dip the chicken in the mustard mixture, then in crumbs.
2. Heat a large non-stick skillet over medium heat. Swril in the oil, then add the chicken. Cook until golden, about 5 minutes on each side. Transfer to a platter and keep warm.
3. Add vermouth and lemon juice to the same pan. Simmer 30 seconds, stir in parsley. Pour sauce over chicken and garnish with lemon slices.