Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

8 Boneless, skinless chicken
Breast halves
1 Egg white
3 tb Fresh lemon juice, divided
3/4 c All-purpose flour
3/4 ts Garlic powder
1/2 ts Paprika
1/2 c Low-fat margarine
2 ts Low-salt chicken bouillon
Powder or granules
3/4 c Low-salt chicken broth
2 tb Boiling water
1 sm Jar capers, rinsed drained
3 tb Chopped parsley for garnish
Lemon slices for garnish

In pie plate beat together egg white and 1 tablespoon of the lemon
juice. In another pie plate combine flour, garlic powder and paprika.
Dip each chicken breast half in egg, then in flour mixture. In large
skillet melt margarine over medium heat. Add chicken and brown well
on both sides. In small bowl combine bouillon powder, broth, boiling
water and remaining lemon juice. Pour mixture over chicken, cover
and simmer 20 minutes or until tender. Stir in capers. Sprinkle with
parsley and garnish with lemon slices. Serve with steamed rice and
vegetables.

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