Chicken Scaloppini

4 (6-ounce) skinless, boneless chicken breast halves
1 large egg white
2 teaspoons water
½ cup Italian seasoned breadcrumbs
2 teaspoons olive oil, divided
½ cup fat-free, lower-sodium chicken broth
1 tablespoon fresh lemon juice

Place each chicken breast half between 2 sheets of heavy-duty plastic wrap; pound to ½ inch thickness.
Combine egg white and water in shallow dish, stirring with a whisk. Place breadcrumbs in another shallow dish. Dip each chicken breast half in egg mixture; then breadcrumbs.
Heat 1 teaspoon oil in a large nonstick skillet over medium high heat. Add half of chicken to pan. Cook 3 minutes on each side or until golden. Transfer to plate; cover and keep warm. Repeat with remaining oil and chicken.

Add broth and lemon juice to pan, stirring to loosen browned bits. Cook, uncovered, over high heat 2-3 minutes or until reduced to 1/3 cup. Drizzle sauce over chicken.

Points plus value: 6