Parmesan-Crusted Chicken with Capers
	Low Carb, Low Fat, Sugar Free   ½ teaspoon    garlic power   ½ teaspoon    onion powder   ¼ teaspoon    poultry seasoning   ½ teaspoon    lemon pepper   2   Boneless chicken breasts   ¼ cup    Grated Parmesan Cheese   1 tablespoon    Flour   1 tablespoon    olive oil   ¼ cup    White wine   ½ cup    Chicken broth   2   Green onions (scallions), thin-sliced, tops included   1 tablespoon    Capers, drained     1 Combine galic powder, onion powder, poultry seasoning and lemon pepper. Sprinkle spice mix on both sides of chicken breasts, then coat each side with parmesan cheese and flour. 2 Heat a heavy skillet over medium-high heat. When hot add olive oil and swirl to coat the pan. Brown chicken breasts on both sides, turning only once. Remove to plate and keep warm. 3 Add white wine to deglaze the pan, scraping up any browned bits. Cook for 1 minute, then add chicken broth. Bring to a simmer and return chicken breasts to the pan. Simmer until liquid is reduced by half, then add green onions and capers. Cook and additional 2 minutes 4 Serve Chicken Breasts with pan gravy.   Servings: 2   Recipe formatted and exported by Living Cookbook from Radium Technologies, Inc.