Ingredients Jump to Instructions ↓

  1. 8 Boneless - skinless chicken Breast halves

  2. 1 Egg white

  3. 3 tablespoons 45ml Fresh lemon juice - divided

  4. 3/4 cup 46g / 1.6oz All-purpose flour

  5. 3/4 teaspoon 3.8ml Garlic powder

  6. 1/2 teaspoon 2 1/2ml Paprika

  7. 1/2 cup 99g / 3 1/2oz Low-fat margarine

  8. 2 teaspoons 10ml Low-salt chicken bouillon Powder or granules

  9. 3/4 cup 177ml Low-salt chicken broth

  10. 2 tablespoons 30ml Boiling water

  11. 1 Capers - rinsed and drained

  12. 3 tablespoons 45ml Chopped parsley for garnish Lemon slices for garnish

Instructions Jump to Ingredients ↑

  1. Recipe Instructions 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. by: Loren Martin, Big Cabin, OK


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