Portion Size: 3 oz meat plus 2 T topping 

Ingredients: Yields: 8 servings

Ingredients	Notes:
2 1/2 lbs. boneless, skinless chicken breast halves
1/2 cup flour
1 teaspoon salt
1/4 teaspoon pepper
1/4 cup vegetable oil
1/4 cup water
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	Lightly pound chicken breasts into 1/4-inch thickness.
2	Combine flour, salt, pepper in a shallow dish. Dredge chicken breasts in flour mixture; shake off excess.
3	In a large frying pan, heat vegetable oil over medium heat.
4	Add chicken breasts. Cook about 3 minutes a side until tender and opaque.  Remove and keep warm.	Cook chicken until internal temperature reaches 165 degrees F.
5	Add water to pan juices.  Cook 1 minute scraping up brown bits from bottom of pan.  Add lemon juice and heat to boiling.
6	Return chicken to pan and cook until sauce thickens slightly, about 3 minutes.
7	Serve chicken on a large platter garnished with lemon slices, capers, and parsley.