Chicken Piccatta, Reduced Fat (M, TNT)

Serves: 4
4 chicken breast cutlets
1/2 cup dry bread crumbs
1-1/2 cups chicken broth or stock
Juice of one lemon
1 to 2 beaten egg whites
1 tbsp. margarine
Either pound cutlets to 1/4" thickness or just cut through them horizontally so each cutlet is two thin slices. Put bread crumbs on a flat plate or waxed paper and the egg white into a bowl. Dip cutlets into egg whites and then into crumbs to coat thoroughly.
Spray a nonstick skillet with cooking spray (I use olive oil spray) heat the pan and put the chicken in turning once to brown on both sides. When chicken is golden, remove from pan and set aside.
Add the margarine and the lemon juice. Deglaze the pan, scraping up all the brown bits from the bottom of pan. Add chicken broth, and chicken cutlets. Cover and let simmer until chicken is fork tender (about 20 minutes).
I like to serve this with orzo and steamed broccoli and carrots.