| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Eggs |
|
Poultry |
8 |
Servings |
INGREDIENTS
| 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 |
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.
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