Chicken Piccata

Chicken cutlets may be one of my favorite convenience products in the grocery store. They are expensive, but if you need dinner on the table in a hurry—they can't be beat. Even better, they were on sale this past week. I decided to use them to make Chicken Piccata. (You can also do this by pounding boneless, skinless chicken breasts until they are flat.) The sauce for this dish is chicken stock, lemon juice, and butter—simple and delicious! I served the dish over Mashed Potatoes. Steam-in-the-bag sugar snap peas rounded out the meal. Enjoy! Note: This recipe has 5 WW points per serving.

Chicken Piccata
1 package chicken cutlets
Salt and pepper
Greek seasoning (Creole or Grill seasoning would also work)
All-purpose flour
Olive oil
1 cup chicken stock (white wine can also be substituted)
3 Tbsp. butter
Juice of 1 lemon
1 lemon, cut into thin slices

1. Sprinkle both sides of cutlets with salt, pepper, and Greek seasoning. Dredge cutlets in flour.
2. Place cutlets in hot oil in large skillet. Cook until done on both sides (about 5 minutes total). Pour in stock. Add in butter, lemon juice, and lemon slices. Cook until liquid evaporates a little and begins to thicken.