Sunday, February 10, 2008

Chicken Piccata

This is one of my favorite chicken recipes. The chicken comes out light, lemony, and juicy!

Chicken Piccata



4 skinless, boneless chicken breasts
1 egg
3 tablespoons lemon juice
1/4 cup all-purpose flour
1/8 teaspoon garlic powder
1/8 teaspoon paprika
1/4 cup butter
2 teaspoons chicken bouillon powder
1/2 cup boiling water


1. In a small bowl, beat the egg together with 1 tablespoon of the lemon juice. Set aside.
In a shallow bowl or dish mix together the flour, garlic powder and paprika. Dip the chicken in the egg/lemon mixture, then in the seasoned flour.

2. In a large skillet, melt butter/margarine and brown the coated chicken pieces.

3. Dissolve the bouillon in the boiling water, then add the remaining 2 tablespoons of lemon juice. Pour liquid into skillet. Cover and let simmer for 20 minutes, turning chicken pieces after 10 minutes, until chicken is tender. Garnish as desired and serve.


Melissa's blog collection said...

This was so good and I even forgot to dip it in the egg. It was really tasty - not too lemon flavored.

Sarah said...

This dish is absolutely delicious. I licked my plate afterwards! I used a rice/almond/teff flour mixture and it worked great.

I also passed the recipe on to my mom and she loved it too. It's not too heavy, but you can definitely taste the lemon and butter.