Recipe for CHICKEN PICCATA - Martinsville Bulletin

CHICKEN PICCATA
Entrees
Contributed by: Michael Rettemnier
Ingredients: 2 TBS dry white wine 2 tsp. reduced-calorie margarine 2 TBS lemon juice 2 tsp. chicken bouillon granules 4 (4 ounce) boneless, skinless chicken breast halves 2 TBS all-purpose flour 1 tsp. paprika 1â�„8 tsp. ground red pepper vegetable cooking spray 1 TBS chopped fresh parsley lemon slices (optional)
Combine first four ingredients in a small saucepan; cook over medium heat until margarine melts, stirring often. Set aside and keep warm. Place chicken between two sheets of heavy duty plastic wrap and pound to 1â�„2 inch thickness using a meat mallet or rolling pin. Combine flour, paprika and red pepper in shallow bowl; drudge chicken in flour mixture. Coat a large nonstick skillet in vegetable spray and bring to medium heat. Add chicken and cook four to five minutes on each side or until chicken is lightly browned. Transfer chicken to serving plate and drizzle with wine mixture. Sprinkle chopped parsley and garnish with lemon slices. Yields 4 servings. Calories per serving: 154; carbs: 4.2 g.; Protein: 26.8 g.; fat: 2.9 g.; cholesterol: 66 mg.; fiber: 0.3 g.
(This recipe was contributed as part of a "Cook of the Week" feature.)