Chicken Piccata

Ingredients

• 1 tablespoon butter 
• 1 teaspoon chicken-flavored bouillon granules 
• 3 tablespoons cooking wine dry white
• 2 tablespoons flour all-purpose
• 2 tablespoons parsley fresh chopped
• 0.3 teaspoon ground pepper red
• 3 tablespoons juice of lemon fresh
• 2 teaspoons paprika 
• 24 ounce chicken breast halves boneless skinless

Equipment

• bowl
• frying pan
• sauce pan
• plastic wrap
• rolling pin
• meat tenderizer

Directions

1. Combine first 4 ingredients in a small saucepan; cook over medium heat until butter melts, stirring often. Set aside, and keep warm.
2. Place chicken between 2 sheets of heavy-duty plastic wrap; flatten to 1/4-inch thickness using a meat mallet or rolling pin.
3. Combine flour, paprika, and red pepper in a shallow bowl; dredge chicken in flour mixture.
4. Coat a large nonstick skillet with cooking spray; place over medium heat.
5. Add chicken, and cook 4 to 5 minutes on each side or until chicken is lightly browned.
6. Transfer chicken to a serving plate, and drizzle with wine mixture.
7. Sprinkle with chopped parsley, and garnish with lemon slices, if desired.
8. carbo rating: 4