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Slender Chicken Piccata

Ingredients: 1/2 peas, fresh, 'snow' 1/2 beans, refried 8 Boneless, skinless chicken 1/3 nuts, almond, sliced 1/4 broth, chicken 2 salsa 1 Egg white 1 sauce, teriyaki 1 any color pepper, green 1/2 onion powder 1 tortilla 3 Tablespoon(s) Fresh lemon juice, divided 3 boneless breast chicken 1 greenonions 2 1/2 loin cut beef, steak 1/2 garlic powder 1 fresh or coriander cilantro 3/4 Cup(s) All-purpose flour 2 mushroom, white, sliced 1 oil, canola 1 cooking spray 1 shredded cheese, cheddar 3/4 Teaspoon(s) Garlic powder 1 chopped bok choy 1 garlic, fresh cloves 1/2 Teaspoon(s) Paprika 1/2 small onion, yellow 1/2 Cup(s) Low-fat margarine 1/3 oil, olive 1/3 sesame seeds 2 Teaspoon(s) Low-salt chicken bouillon 3/4 Cup(s) Low-salt chicken broth 2 Tablespoon(s) Boiling water 1 small Jar capers, rinsed & drained 3 Tablespoon(s) Chopped parsley for garnish Directions: In pie plate beat together egg white and 1 tablespoon of the lemon juice. In another pie plate combine flour, garlic powder and paprika. Dip each chicken breast half in egg, then in flour mixture. In large skillet melt margarine over medium heat. Add chicken and brown well on both sides. In small bowl combine bouillon powder, broth, boiling water and remaining lemon juice. Pour mixture over chicken, cover and simmer 20 minutes or until tender. Stir in capers. Sprinkle with parsley and garnish with lemon slices. Serve with steamed rice and vegetables.
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