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Chicken Piccata

4 boneless, skinless chicken breast halves

1 cup, plus 2 tablespoons flour

2 tablespoons Watkins Chicken Seasoning

2 teaspoons freshly-ground Watkins Royal Peppercorn Blend

1 teaspoon freshly-ground Watkins Sea Salt

1 cup low-fat sour cream

1/2 cup Watkins Original Grapeseed Oil

1 teaspoon Watkins Garlic Liquid Spice

3/4 cup low-fat chicken broth

3/4 cup white wine

1 tablespoon fresh lemon juice

4 tablespoons capers, drained

1/2 pound angel-hair pasta

2 tablespoons butter

Parmesan cheese

Combine 1 cup flour, Chicken Seasoning, pepper and salt; set aside. Pound chicken breasts to 1/4-inch thickness. Dip chicken into sour cream and then into flour mixture to coat; sprinkle with extra Chicken Seasoning, if desired.

Heat grapeseed oil and Garlic Liquid Spice in skillet. Add chicken and brown about 5 minutes per side, or until no longer pink in the middle. Remove chicken to a plate, cover with foil and keep warm.

In the same skillet, bring chicken broth, wine, lemon juice, and capers to a boil; reduce heat to medium and cook for 5 minutes.

Mix 1 to 2 tablespoons flour with
equal parts water and add to sauce for thickening. Allow sauce to thicken to desired consistency.

Cook pasta; toss with butter and Parmesan cheese. Serve chicken over pasta; pour sauce over all and serve immediately. Sprinkle additional cheese on top, if desired.

Makes 4 servings.