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Pretzel Coated Chicken Piccata

adapted slightly from the Kansas City Star

3/4 cup low-fat buttermilk
2 cups small, salted pretzels
1 pound boneless, skinless chicken breasts
1 tbsp olive oil
1/2 cup dry white wine
3/4 cup low-sodium chicken broth
juice of 1 lemon
2 tbsp butter
1/4 cup flat leaf parsley, chopped
spaghetti, cooked to al dente

Pour buttermilk into a shallow dish. 

Pulse pretzels in a food processor until finely crushed. Place the crumbs in another shallow dish.

Cut chicken breasts horizontally (as if you were butterflying it, but cut it all the way) to make thin cutlets. If necessary, pound the chicken between layers of waxed paper until the chicken is very thin and even. 

Heat olive oil in a large nonstick skillet over medium-high heat. Dip each piece of chicken into the buttermilk, then coat evenly with pretzel crumbs. Place chicken in the hot skillet and cook for 2-4 minutes a side until golden and cooked through. Remove chicken from pan and tent with foil to keep warm. 

Add wine, chicken broth, and lemon juice to skillet. Bring to a boil, then reduce heat and simmer, uncovered, for 5 minutes. Turn off the heat, add the butter and parsley and stir to melt the butter. Spoon the sauce over the chicken, or toss it with the spaghetti, then top with the chicken.