Portion Size: 3 oz meat plus 2 T topping 

Ingredients: Yields: 8 servings

Ingredients	Notes:
2 1/2 lbs. meatless chicken breast pieces
1/2 cup flour
1 teaspoon salt
1/4 teaspoon pepper
1/4 cup vegetable oil
1/4 cup water
2 tablespoons cornstarch
1/4 cup lemon juice
1 lemon	Washed and thinly sliced.
1/4 cup capers
1/4 cup chopped fresh parsley

Directions:

Steps:	Directions:	Critical Control Point /Quality Assurance
1	Combine flour, salt, pepper in a shallow dish. Dredge chicken breasts in flour mixture; shake off excess.
2	In a large frying pan, heat vegetable oil over medium heat.
3	Add chicken. Cook about 3 minutes a side until tender and heated through.
4	In a small bowl combine cornstarch and water. Add to chicken. Add remaining ingredients	Cook chicken until internal temperature reaches 165 degrees F.
5	Serve chicken on a large platter garnished with lemon slices, capers, and parsley.

Time Temperature Sensitive food.  Food safety Standards: hold food for service at an internal temperature above 140° F. Do not mix old product with new.  Cool leftover product quickly (within 4 hours) to below 41° F. Follow proper cooling procedures. Store leftovers in a tightly sealed, labeled and dated container. Use leftover within 72 hours if stored in refrigerator or 30 days if stored in the freezer. Reheat leftover product quickly (within 2 hours) to 165 degrees F for 15 seconds. Reheat left over product only once; discard if not used.  Cold holding at 41°F or colder or using time alone (less than four hours).