CHICKEN PICCATA

Ingredients
4 boneless, skinless chicken breast halves
1 cup/250 mL plus 2 tbsp/30 mL flour
2 tbsp/30 mL Chicken Seasoning
2 tsp/10 mL freshly-ground Royal Peppercorn Blend
1 tsp/5 mL freshly-ground Sea Salt
1 cup/250 mL lowfat sour cream
1/2 cup/125 mL Grapeseed Oil
1 tsp/5 mL Garlic Liquid Spice
3/4 cup/180 mL lowfat chicken broth
3/4 cup/180 mL white wine
1 tbsp/15 mL fresh lemon juice
4 tbsp/60 mL capers, drained
1/2 lb/225 g angel-hair pasta
2 tbsp/30 mL butter
Parmesan cheese

Cooking Directions
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 oil and 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

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Oh man.. i just love chicken,, any kinda chicken..
thanx for this recipe.. i'll surely try it out....