Rachel Ray's Lemon Chicken Schnitzel w/Roasted Potatoes

This is not necessarily low fat but, it's not high in fat either. You can adjust almost any recipe to make it suitable for your diet.

1 1/2 pounds baby red potatoes, cut into small chunks
1/4 cup plus 2 tablespoons olive oil
3 scallions, white parts only, thinly sliced
2 tablespoons chopped fresh rosemary leaves
Grated peel and juice of 3 lemons
Salt
5 tablespoons butter (*I use I can't believe it's not butter light)
2 boneless, skinless chicken breasts, approx. 1 1/2 pounds) havled and pounded thin
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1.Preheat over to 400 degrees. In a roasting pan, toss the potatoes. 1/4 cup olive oil, the scallions, rosemary, and peel and juice of 2 lemons; season liverally with salt. Roast until golden and tender, about 40 minutes.

2.Meanwhile, in a large nonstick skillet, heat 1 tablespoons butter over medium-high heat. Place the flour in a shallow bowl;season with salt. Dredge 2 chicken breasts in flour, shaking off excess. Fry until just cooked through, about 3 minutes on each side. Transfer to a paper-towel lined plate and keep warm. Add the remaining 1 tablespoon olive oil and 2 more tablespoons butter to the skillet and cook the remaining 2 chicken breasts as above. Transfer to the plate.

3.Whisk the remaining 1 tablespoon butter and peel and juice of 1 lemon into the pan juices and cook until just browned, about 5 minutes. Pour the lemon-butter sauce over the chicken; serve with the potatoes.

Makes 4 servings
Prep time 10 min.
Cook Time 40 min.

*TIP*: Use chicken tenders to skip the pounding and cook for two minutes on each side.