Chicken Scaloppine

Make this recipe on a night when you're stressed--pounding out the chicken breasts is a great way to get all that frustration out! Recipe courtesy of Cooking Light.

6 (6 oz.) boneless, skinless chicken breast halves
3/4 tsp. salt
1/2 tsp. pepper
1 cup fat free chicken broth
1/3 cup dry white wine or extra chicken broth
1 Tbs. olive oil
1/2 Tbs. fresh lemon juice
1 Tbs. butter

1. Place each chicken breast between two sheets of plastic wrap. Pound to 1/4 inch thickness using a meat mallet or heavy skillet. Sprinkle chicken breasts evenly with salt and pepper.
2. Heat a large skillet over medium-high heat. Coat pan with cooking spray, then add 2 breast halves to the pan. Saute 2 minutes on each side, or until done, and remove. Repeat with remaining chicken.
3. Add broth and wine to pan; bring to a boil, scraping pan to loosen browned bits. Cook until reduced to 1/2 cup (about 5 minutes). Add olive oil and lemon juice to the pan and stir to combine. Remove from heat; stir in butter.
4. Arrange chicken on a platter. Drizzle pan sauce over the top.