Chicken Scallopini

This is an easy go to recipe for a busy weeknight. Start to finish I spend a maximum of 30 minutes on this meal. To make it even easier I paired the chicken with steam in the bag brussel sprouts and Uncle Ben's 90 second whole grain medley pouch - brown and wild rice.
Modifications: 
I hardly ever use chicken breast halves, usually I just do a whole breast so it makes my cooking time a little longer but I'm not satisfied with such a small portion.  

Ingredients

• 4 (6-ounce) skinless, boneless chicken breast halves 
• 2 teaspoons fresh lemon juice 
• 1/4 teaspoon salt 
• 1/4 teaspoon black pepper 
• 1/3 cup Italian-seasoned breadcrumbs
• Cooking spray 
• 1/2 cup fat-free, less-sodium chicken broth 
• 1/4 cup dry white wine 
• 4 teaspoons capers
• 1 tablespoon butter 

Preparation

• Place each chicken breast half between 2 sheets of heavy-duty plastic wrap; pound to 1/4-inch thickness using a meat mallet or rolling pin. Brush chicken with juice, and sprinkle with salt and pepper. Dredge chicken in breadcrumbs.
• Heat a large nonstick skillet coated with cooking spray over medium-high heat. Add chicken to pan; cook 3 minutes on each side or until chicken is done. Remove from pan; keep warm.
• Add broth and wine to pan, and cook 30 seconds, stirring constantly. Remove from heat. Stir in capers and butter.