Chicken Piccata

• 3 tablespoons dry white wine
• 3 tablespoons fresh lemon juice
• 1 tablespoon butter
• 1 teaspoon chicken-flavored bouillon granules
• 4 (6-ounce) skinless, boneless chicken breast halves
• 2 tablespoons all-purpose flour
• 2 teaspoons paprika
• 1/4 teaspoon ground red pepper
• Cooking spray
• 2 tablespoons chopped fresh parsley
• Lemon slices (optional)

1. Combine first 4 ingredients in a small saucepan; cook over medium heat until butter melts, stirring often. Set aside, and keep warm.
2. Place chicken between 2 sheets of heavy-duty plastic wrap; flatten to 1/4-inch thickness using a meat mallet or rolling pin.
3. Combine flour, paprika, and red pepper in a shallow bowl; dredge chicken in flour mixture.
4. Coat a large nonstick skillet with cooking spray; place over medium heat. Add chicken, and cook 4 to 5 minutes on each side or until chicken is lightly browned.
5. Transfer chicken to a serving plate, and drizzle with wine mixture. Sprinkle with chopped parsley, and garnish with lemon slices, if desired.
6. carbo rating: 4

white wine, lemon juice, butter, chickenflavored bouillon granules, skinless, flour, paprika, ground red pepper, cooking spray, parsley, lemon slices

Taken from www.myrecipes.com/recipe/chicken-piccata (may not work)