Ingredients

• 4 (4 ounce) boneless skinless chicken breast halves
• 2 tablespoons all purpose flour
• 1 teaspoon paprika
• 1/8 teaspoon ground red pepper
• 1/4 teaspoon each garlic powder, onion powder, salt and pepper
• Vegetable cooking spray
• 2 tablespoons dry white wine (chardonnay)
• 2 tablespoons lemon juice
• 4 tablespoons chicken broth
• 2 teaspoons margarine
• ½ teaspoon Superior Touch Better than bouillon Chicken Base
• Lemon wedges (optional)
• HALF RECIPE makes 2 servings
• 2 boneless skinless chicken breast halves
• 1 tablespoon all purpose flour
• 1/2 teaspoon paprika
• pinch cayenne pepper
• 1/8 teaspoon each garlic powder, onion powder, salt and pepper
• vegetable cooking spray
• 1 tablespoon dry white wine (Chardonnay) Vendange is a good brand.
• 1 tablespoon lemon juice
• 2 tablespoons chicken broth
• 1 tabelspoon margarine
• 1/4 teaspoon superior touch better than bouillon chicken base
• Lemon wedges (optional)

Directions

• Place chicken between 2 sheets of heavy duty plastic wrap, and flatten to ¼ inch thickness, using a meat mallet or rolling pin. Combine flour, paprika, and pepper in a shallow bowl; dredge chicken in flour mixture.
• Coat a large nonstick skillet with cooking spray; place over medium high heat until hot. Add chicken, and cook 3 minutes on each side or until done. Remove to a serving platter and keep warm.
• Add wine, deglaze the pan for a couple of minutes, then add lemon juice, margarine, and bouillon granules to skillet. Cook, stirring constantly, 1 minute or until margarine melts. To serve, drizzle wine mixture over chicken, and sprinkle with chopped parsley. Garnish with lemon wedges, if desired.

Photos