"This recipe meets all of your requirements: It's quick to prepare, it's healthy and kids love it! We serve it over rice with a vegetable on the side. It was shared with us several years ago by our daughters' daycare provider and soon became a family favorite," says Sharon Hernandez of Grand Island.

Chicken Piccata

4 boneless, skinless chicken breasts

1 egg

3 tablespoons fresh lemon juice, divided

1/2 cup chicken stock

1/2 cup all-purpose flour

1/4 teaspoon garlic powder

1/4 teaspoon paprika

1/4 cup butter

1 tablespoon chopped fresh parsley

1 lemon, cut into 1/8-inch slices

Pound chicken between sheets of wax paper until very thin, about 1/4-inch thick. Whisk egg with 1 tablespoon lemon juice. Combine remaining lemon juice with chicken stock. Sift flour, garlic powder and paprika into a large bowl. Melt butter in a large heavy skillet. Dip chicken into egg mixture. Place in skillet and cook over medium-high heat for about one minute on each side.

Pour chicken stock mixture over chicken. Reduce heat to medium-low, cover and cook until chicken is very tender, 10 tp 15 minutes. Transfer chicken to serving plates. Stir sauce in the pan and spoon over each chicken breast. Sprinkle with parsley and garnish with lemon slices. Serve immediately.

Makes 4 servings.

Sharon Hernandez,
Grand Island