Chicken Piccata

1/2 c. low sodium chicken broth 

3 Tbsp. fresh lemon juice 

1 tsp. cornstarch 

1/2 tsp. grated lemon rind 

1/2 tsp. sugar 

1/8 tsp. garlic powder 

4 (4 oz.) boneless, skinless chicken breast halves 

1/3 c. all-purpose flour 

1/2 tsp. salt 

1/4 tsp pepper 

1 Tbsp. olive oil 

2 tsp. reduced calorie margarine 

chopped fresh parsley (optional)  

Combine broth, lemon juice, cornstartch, lemon rind, sugar and garlic powder in a small bowl; set aside. Place chicken between 2 sheets of plastic wrap; flatten to 1/4" thickness, using a meat mallet or rolling pin. Cut each breast into to inch pieces. Combine flour, salt and pepper in a small bowl. Dredge chicken pieces in flour mixture. Heat oill in a large nonstick skillet over medium heat. Add chicken; cook 4 minutes on each side or until done. Remove chicken from skillet. Set aside; keep warm. Stir broth mixture, and add to skillet. Cook over medium heat until mixture is thickened and bubbly, stiring constantly. Stir in margarine. Spoon sauce over chicken; sprinkle with parsley, if desired. Yield: 4 Servings. If you like it saucy, double the sauce recipe.  

*My side notes: I don't dip the chicken in flour because we are trying to eat healthier. I also like to add things to it for more flavor...like fresh sliced mushrooms, capers, artichoke hearts, etc. You don't have to do this, but it really adds a lot to it.