Low-Fat Chicken Piccata - cooking recipe

Ingredients

3 boneless chicken breasts (6 if using Market Day chicken steaks)
1/4 c. flour
pepper to taste
3 Tbsp. low calorie margarine
3/4 c. low sodium chicken stock
1 1/2 Tbsp. fresh lemon juice
6 paper thin lemon slices

Preparation

Mix together flour and pepper; dredge chicken lightly in seasoned flour, shaking off excess.
Melt 2 tablespoons of the margarine in a skillet and saute chicken 2 to 3 minutes on each side, or until golden.
Remove chicken and set aside.
Add 1/2 of the stock and lemon juice to skillet, bring to a boil, and boil 1 to 2 minutes.
Return chicken to skillet and place 1 lemon slice on each cutlet.
Cover and simmer 7 to 10 minutes, or until chicken is tender.
Remove chicken with slotted spoon and place on a heated serving platter; reserve pan liquid.
Surround chicken with cooked lemon slices.
Add remaining 1/4 cup stock to pan liquid and cook over medium-high heat until reduced to a thin syrupy glaze.
Remove from heat and blend in remaining 1 tablespoon margarine, stirring until margarine melts.
Pour sauce over chicken.