Chicken Piccata

• 4 single boneless chicken breasts
• 1/3 c. flour
• 1/4 c. vegetable oil
• 1/2 c. onion
• 1/2 tsp. instant chicken bouillon
• 1/2 c. hot water
• 1/2 lemon, juiced
• 1/2 lemon, sliced (for garnish)
• 4 sprigs parsley (for garnish)

1. Pound each breast to 1/4-inch thickness with a meat mallet. Coat each piece of chicken in flour.
2. Saute the chicken in oil over medium heat in a 10-inch frying pan for 2 1/2 minutes on each side.
3. Remove chicken from pan and drain on brown paper.
4. Add onion to pan and saute 1 to 2 minutes.
5. Remove and drain.
6. Pour off excess oil from the pan.
7. Return chicken and onion to pan. Mix bouillon and hot water; pour over chicken.
8. Pour lemon juice over chicken.
9. Cover and simmer for 5 minutes.

chicken breasts, flour, vegetable oil, onion, instant chicken, hot water, lemon, lemon, parsley

Taken from www.cookbooks.com/Recipe-Details.aspx?id=609837 (may not work)