Ingredients Jump to Instructions ↓

  1. 8 Boneless, skinless chicken Breast halves

  2. 1 Egg white

  3. 3 tb Fresh lemon juice, divided

  4. 3/4 c All-purpose flour

  5. 3/4 ts Garlic powder

  6. 1/2 ts Paprika

  7. 1/2 c Low-fat margarine

  8. 2 ts Low-salt chicken bouillon Powder or granules

  9. 3/4 c Low-salt chicken broth

  10. 2 tb Boiling water

  11. 1 sm Jar capers, rinsed and drained

  12. 3 tb Chopped parsley for garnish Lemon slices for garnish

Instructions Jump to Ingredients ↑

  1. 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 Archive January 2010 December 2009 July 2009 June 2009 April 2009 March 2009 December 2008 November 2008 October 2008 September 2008 August 2008 July 2008 June 2008


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