Chicken Piccata

From our March 2013 issue

Joan McDougall – Red Deer, Alta.

3 boned chicken breasts or
4 boneless, skinless chicken thighs

Egg mixture: Beat 2 eggs with 2 tbsp lemon juice

Flour mixture: Combine 1⁄2 cup flour, 1⁄2 tsp salt, 1⁄4 tsp garlic powder, and 1⁄4 tsp paprika

Sauce mixture: Combine 1 cup hot water with 2 tsp chicken bouillon and 2 tbsp lemon juice

Dip chicken in egg mixture. Dredge chicken in flour mixture to coat thoroughly.

Brown chicken in 1⁄4 cup melted margarine in frying pan.

Pour sauce onto browned chicken and simmer for 30 minutes.