Preheat chicken broth over medium heat.
Place each chicken breast half on a sheet of plastic wrap. Sprinkle with water, then place another sheet of plastic wrap on top. Pound chicken to about 1/4 inch thickness using a mallet or rolling pin.
Mix cornmeal and pepper on a plate or pie pan. Drag chicken through cornmeal mix, coating both sides well.
Heat oil in a large nonstick skillet over medium-high heat. Add chicken and cook 4 minutes on each side or until browned. Remove chicken from pan, place on plate with cover to keep warm.
Add lemon juice and hot chicken broth to skillet, scraping pan to loosen browned bits. Reduce heat to medium, stir in butter. Return chicken to pan, cook 3 minutes or until done. Remove from heat, serve immediately.
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|Serving Size: 1 Serving (211g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 80 (29%)|
|Amt Per Serving||% DV|
|Total Fat 8.9g||12 %|
|Saturated Fat 4.3g||21 %|
|Monounsaturated Fat 2.7g|
|Polyunsanturated Fat 1g|
|Cholesterol 81mg||25 %|
|Sodium 341.9mg||12 %|
|Potassium 418mg||11 %|
|Total Carbohydrate 19.7g||6 %|
|Dietary Fiber 1.8g||7 %|
|Sugars, other 17.9g|
|Protein 29.1g||42 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 278
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