Chicken Piccata II

SUBMITTED BY: TERRY C PHOTO BY: LynnInHK

"Lemony flavored chicken with a heavenly coating. Prepare this dish and get ready to have your tummy 'touched by an angel'!"

PREP TIME	15 Min
COOK TIME	30 Min
READY IN	45 Min

SERVINGS & SCALING

Original recipe yield: 4 servings

USMETRIC

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INGREDIENTS

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

READ REVIEWS (468)

DIRECTIONS

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.

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REVIEWS

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Reviewed on Feb. 25, 2007 by cristyscookin'

This was Terrific! I made a few changes based on other reviews: Pounded the chicken, then floured it lightly (with plain flour), dipped it in the egg mixture then dipped it into the flour mixture. I browned the chicken in butter and olive oil until done and placed them on a cookie sheet in the oven (250 degrees to keep warm) when they were done. While they were in the oven, I made the sauce. I doubled the recipe, brought it all to a boil (I added a little sugar, 1 tsp... helps cut the sour of the lemon), then added a little bit of cornstarch mixed with water to help thicken it. I added the chicken right before serving... just long enough to coat it. That way the breading didn't get soggy. Everyone raved... it tasted like the one I order at my favorite restaurant! Thank you Terry!

54 users found this review helpful

Reviewed on Mar. 28, 2007 by Kris Sanders

This is a good recipe, but, it would have been better if a Pinot Grigio wine was used with a good chicken stock and 2 tablespoons of capers were added. Chicken should be removed from pan and kept warm, then added back to sauce until thickened.

21 users found this review helpful

Reviewed on Mar. 27, 2007 by Janet Dufour

I thought this was great and will definitely make it again. I too refrigerated the chicken in the breading for about a half hour as some suggested it helps the chicken keep it's coating. I also added fresh chopped basil to the top as a garnish and it really helped the flavor. I put in a clove of garlic into the sauce and doubled the sauce to poor over the pasta. The dish was a bit bland, but still very good. May try some other variations next time. Awesome on angel hair pasta!

21 users found this review helpful

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