Chicken PiccataFeatured by Three Saints Vineyard in the Gold Wine Club.
A lovely week-day meal and crowd-pleaser! This chicken piccata recipe is light, flavorful and easy to make. Try pairing it with a Chardonnay.Yield: 4
Prep Time: 15 Minutes
Cook Time: 35 Minutes
• 4 skinless, boneless Chicken Breasts
• 1 Egg
• 3 Tbs. Lemon Juice
• ¼ cup all-purpose Flour
• 1/8 tsp. Garlic Powder
• 1/8 tsp. Paprika
• ¼ cup Butter
• 2 tsp. Chicken Bouillon powder
• ½ cup boiling water
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.
In a large skillet, melt butter/margarine and brown the coated chicken pieces. 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.