Chicken Piccata II

Chicken

INGREDIENTS

1 lemon
1/3 cup flour
1/2 teaspoon salt
1/2 teaspoon black pepper
4 chicken cutlets (about 1 pound), each cutlet cut thin
2 teaspoons olive oil
1 clove garlic, crushed
1/2 cup water
1 yellow envelope George Washington seasoning
1 tablespoon capers, rinsed
1/2 teaspoon sugar
2 teaspoons margarine
1 tablespoon chopped fresh parsley

DIRECTIONS

1. With a sharp knife, remove skin and white pith from lemon and discard. Working over a bowl to catch the juices, cut lemon segments from their surrounding membranes. Chop segments coarsely and reserve with the juice.

2. Combine flour, salt, and 1/2 teaspoon pepper in shallow dish. Lightly dredge cutlets in flour mixture and pat off excess.

3. Heat oil in a large skillet over medium-high heat. Add cutlets to skillet and cook until outside is golden brown and the interior is no longer pink, 2 to 3 minutes per side. Transfer to platter and keep warm.

4. Add garlic to skillet and cook, stirring for several seconds. Pour in water, seasoning envelope and bring to a boil. Cook, stirring for 1 minute. Add reserved lemon segments and juice, capers and sugar. Cook for 30 more seconds. Add margarine and allow to melt.

5. Spoon sauce over chicken. Sprinkle with parsley and pepper.

Substitutions Turkey cutlets or fillet of sole or flounder may be substituted for the chicken.