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Slender Chicken Piccata

Ingredients: 1/2 peas, fresh, 'snow' 1/2 beans, refried 8 Boneless, skinless chicken 2 salsa 1/4 broth, chicken 1 Egg white 1/3 nuts, almond, sliced 3 Tablespoon(s) Fresh lemon juice, divided 1 tortilla 1 sauce, teriyaki 1/2 onion powder 1 any color pepper, green 1/2 garlic powder 2 1/2 loin cut beef, steak 1 fresh or coriander cilantro 3 boneless breast chicken 1 greenonions 3/4 Cup(s) All-purpose flour 3/4 Teaspoon(s) Garlic powder 1 shredded cheese, cheddar 1 cooking spray 2 mushroom, white, sliced 1 oil, canola 1 garlic, fresh cloves 1/2 Teaspoon(s) Paprika 1 chopped bok choy 1/2 Cup(s) Low-fat margarine 1/2 small onion, yellow 1/3 sesame seeds 1/3 oil, olive 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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