Slender Chicken Piccata

• 8 boneless, skinless chicken breast halves
• 1 egg white
• 3 Tbsp. fresh lemon juice, divided
• 3/4 c. all-purpose flour
• 3/4 tsp. garlic powder
• 1/2 tsp. paprika
• 1/2 c. low-fat butter or margarine
• 3/4 c. low-fat and salt chicken broth
• 2 tsp. low-salt chicken bouillon powder or granules
• 2 Tbsp. boiling water
• 1 small jar capers, rinsed and drained
• 3 Tbsp. chopped parsley (for garnish)
• lemon slices (for garnish)

1. In a pie plate, beat together egg white and 1 tablespoon of lemon juice.
2. In another pie plate, combine flour, garlic powder and paprika.
3. Dip each chicken breast half in egg, then in flour mixture.
4. In a large skillet, melt margarine or butter over medium heat.
5. Add chicken; brown well on both sides.
6. In a small bowl, combine bouillon powder, broth, boiling water and remaining lemon juice.
7. Pour mixture over chicken.
8. Cover; simmer for 20 minutes, or until tender.
9. Stir in capers.
10. Sprinkle with parsley; garnish with lemon slices.
11. Serve with rice and vegetables.

chicken, egg, lemon juice, allpurpose, garlic powder, paprika, lowfat butter, lowfat, lowsalt chicken bouillon powder, boiling water, capers, parsley, lemon slices

Taken from www.cookbooks.com/Recipe-Details.aspx?id=539244 (may not work)