Skillet Lemon Chicken Scaloppini

Good

% Daily Values based on a 2,000 calorie diet

Step 1

Cook pasta as directed on package, omitting salt. Meanwhile, cut 1 lemon into 4 wedges; squeeze juice from remaining lemon. Reserve lemon wedges and juice for later use.

Step 2

2 Whisk egg in shallow dish until blended. Combine bread crumbs and Parmesan in separate shallow dishes. Add flour to third shallow dish. Dip chicken, 1 breast at a time, into flour, then egg, then panko mixture, turning to evenly coat both sides of each breast with each ingredient.

Step 3

Melt butter with oil in large skillet on medium-high heat. Add chicken; cook 2 to 3 min. or until bottoms of breasts are golden brown. Turn; cook on medium heat 2 to 3 min. or until chicken is done. Transfer chicken to plate, reserving drippings in skillet; cover chicken to keep warm.

Step 4

Add onions to drippings in skillet; cook and stir 30 sec. Stir in chicken broth and reserved lemon juice; cook on medium-high heat 6 to 8 min. or until sauce is slightly reduced, stirring occasionally and scraping browned bits from bottom of skillet. Add cream cheese spread; cook 1 min. or until completely melted, stirring constantly with whisk.

Step 5

Drain orzo; spoon onto platter. Top with chicken and cream cheese sauce. Serve with reserved lemon wedges.

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