Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

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

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. Nutrients per serving (chicken piccata only):
calories 268, protein 29g, carbohydrates 10g, total fat 12g
(saturated fat 3g), dietary fiber 0, cholesterol 41mg, sodium 226mg.
Source: Modern Maturity, Volume 37, April/May 1994. Entered by: Loren
Martin, Big Cabin, OK Cyberealm BBS Watertown NY 315-786-1120

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