chicken piccata

Mar 11, 2010 by

i think that lemon compliments chicken perfectly.   this is a simple dish to serve in the springtime, it’s very light and tastes great with angel hair pasta and a steamed veggie.


  • 4 boneless, skinless chicken breasts
  • 1 egg
  • 3 tbsp of lemon juice
  • 1/4 c all-purpose flour
  • 1/8 tsp garlic powder
  • 1/8 tsp paprika
  • salt and pepper to taste
  • 1/4 c butter
  • 1/2 c chicken stock
  1. in a small bowl, beat the egg together with 1 tbsp of the lemon juice.  set aside.
  2. in a shallow bowl or dish mix together the flour, garlic powder, paprika, salt and pepper.  dip the chicken in the egg/lemon mixture, then in the seasoned flour.
  3. in a large skillet, melt butter and brown the coated chicken pieces.
  4. pour chicken stock and remaining lemon juice into skillet.  cover and let simmer for 20 mins., turning chicken pieces after 10 mins., until chicken is tender.  garnish as desired and serve.


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