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CHICKEN PICCATA 4 boneless, skinless chicken breast halves 1 cup, plus 2 Tbsp flour 2 Tbsp. Watkins Chicken Seasoning 2 tsp. freshly-ground Watkins Royal Peppercorn Blend 1 tsp. freshly-ground Watkins Sea Salt 1 cup low-fat sour cream ½ cup Watkins Original Grapeseed Oil 1 tsp. Watkins Garlic Liquid Spice 3/4 cup low-fat chicken broth 3/4 cup white wine 1 Tbsp. fresh lemon juice 4 Tbsp. capers, drained ½ lb. angel-hair pasta 2 Tbsp. butter Parmesan cheese Combine 1 cup flour, Chicken Seasoning, pepper and salt; set aside. Pound chicken breasts to 1/4-inch thickness. Dip chicken in sour cream and then into flour mixture to coat; sprinkle with extra Chicken Seasoning, if desired. Heat grapeseed oil and Garlic Liquid Spice in skillet. Add chicken and brown about 5 minutes per side, or until no longer pink in the middle. Remove chicken to a plate, cover with foil and keep warm. In the same skillet, bring chicken broth, wine, lemon juice, and capers to a boil; reduce heat to medium and cook for 5 minutes. Mix 1 to 2 Tbsp flour with equal parts water and add to sauce for thickening. Allow sauce to thicken to desired consistency. Cook pasta; toss with butter and Parmesan cheese. Serve chicken over pasta; pour sauce over all and serve immediately. Sprinkle additional cheese on top, if desired. Makes 4 servings. printer-friendly format  (PDF) http://www.watkinsonline.com/jcooper Jacquelyn Cooper Watkins Independent Associate #099046N Watkins Online Catalog:  http://www.watkinsonline.com/jcooper E-mail:  watkins@timelysuggestions.com

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