* Exported from MasterCook * Lemony Chicken Piccata Recipe By :Beverly Mills and Alicia Ross Serving Size : 4 Preparation Time :0:00 Categories : Low-cal Main dish Poultry Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/3 cup all-purpose flour 1/3 teaspoon salt 1/4 teaspoon black pepper 1/4 teaspoon garlic powder 1 1/3 pounds chicken breast halves without skin -- 4 breasts 1 tablespoon vegetable oil 1 lemon 1 tablespoon butter 1/2 teaspoon honey 1. Combine the flour, salt, pepper, and garlic powder in a shallow dish and set aside. 2. Place the chicken breasts, one at a time, between 2 sheets of wax paper or plastic wrap. Pound the breasts with several whacks of a meat mallet or rolling pin so they are an even 1/2 inch thick. Peel off the paper and cut the breasts in half lengthwise. 3. Heat the oil in an extra-deep 12-inch skillet over high heat. Meanwhile, dip the chicken pieces in the flour mixture to coat on both sides, shaking off any excess. Add the pieces to the skillet and cook until browned, about 2 minutes. 4. While the chicken cooks, cut the lemon in half. Cut one half into thin slices and set aside. Squeeze the juice from the other half into a small bowl (picking out any seeds that fall in) and set aside. 5. Turn the chicken and sauté until browned and cooked through, another 2 minutes. Remove the chicken to a platter. 6. Add the butter to the skillet and reduce the heat to low. When the butter is melted, remove the pan from the heat and stir in the lemon juice and honey. Immediately drizzle the honey mixture over the chicken. 7. Garnish with the reserved lemon slices and serve. sg12003 Source: "Desperation Dinners" Copyright: "1997" - - - - - - - - - - - - - - - - - - - Per Serving: 233 Calories; 8g Fat (31.0% calories from fat); 29g Protein; 10g Carbohydrate; trace Dietary Fiber; 78mg Cholesterol; 286mg Sodium. Exchanges: 1/2 Grain(Starch); 4 Lean Meat; 0 Fruit; 1 1/2 Fat; 0 Other Carbohydrates. Nutr. Assoc. : 0 0 0 0 0 0 0 0 0