Low-Fat Chicken Piccata

• 3 boneless chicken breasts (6 if using Market Day chicken steaks)
• 1/4 c. flour
• pepper to taste
• 3 Tbsp. low calorie margarine
• 3/4 c. low sodium chicken stock
• 1 1/2 Tbsp. fresh lemon juice
• 6 paper thin lemon slices

1. Mix together flour and pepper; dredge chicken lightly in seasoned flour, shaking off excess.
2. Melt 2 tablespoons of the margarine in a skillet and saute chicken 2 to 3 minutes on each side, or until golden.
3. Remove chicken and set aside.
4. Add 1/2 of the stock and lemon juice to skillet, bring to a boil, and boil 1 to 2 minutes.
5. Return chicken to skillet and place 1 lemon slice on each cutlet.
6. Cover and simmer 7 to 10 minutes, or until chicken is tender.
7. Remove chicken with slotted spoon and place on a heated serving platter; reserve pan liquid.
8. Surround chicken with cooked lemon slices.
9. Add remaining 1/4 cup stock to pan liquid and cook over medium-high heat until reduced to a thin syrupy glaze.
10. Remove from heat and blend in remaining 1 tablespoon margarine, stirring until margarine melts.
11. Pour sauce over chicken.

chicken breasts, flour, pepper, margarine, chicken stock, lemon juice, lemon slices

Taken from www.cookbooks.com/Recipe-Details.aspx?id=1009680 (may not work)