Low-Fat Chicken Piccata

1. 1

   Mix together flour and pepper; dredge chicken lightly in seasoned flour, shaking off excess.

2. 2

   Melt 2 tablespoons of the margarine in a skillet and saute chicken 2 to 3 minutes on each side, or until golden.

3. 3

   Remove chicken and set aside.

4. 4

   Add 1/2 of the stock and lemon juice to skillet, bring to a boil, and boil 1 to 2 minutes.

5. 5

   Return chicken to skillet and place 1 lemon slice on each cutlet.

6. 6

   Cover and simmer 7 to 10 minutes, or until chicken is tender.

7. 7

   Remove chicken with slotted spoon and place on a heated serving platter; reserve pan liquid.

8. 8

   Surround chicken with cooked lemon slices.

9. 9

   Add remaining 1/4 cup stock to pan liquid and cook over medium-high heat until reduced to a thin syrupy glaze.

10. 10

    Remove from heat and blend in remaining 1 tablespoon margarine, stirring until margarine melts.

11. 11

    Pour sauce over chicken.

* Per serving · 4 servings · Values may vary.

No additional tips available.