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Chicken Piccata Recipe

I first fixed this chicken for guests during the Christmas season. It was a refreshing change form turkey and ham. Now this is a special supper in our home throughout the year.

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Chicken Piccata Recipe

Prep/Total Time: 30 min.

Yield: 4 Servings

10 20 30

Ingredients

1/2 cup all-purpose flour
1/2 teaspoon garlic powder
1/2 teaspoon paprika
2 eggs
6 tablespoons lemon juice, divided
4 boneless skinless chicken breast halves (6 ounces each)
1/2 cup butter
2 teaspoons chicken bouillon granules
1 cup water

Directions

In a shallow bowl, combine the flour, garlic powder and paprika; set aside. In a another shallow bowl, beat eggs and 2 tablespoons lemon juice. Dip chicken in egg mixture, then coat with flour mixture. In a large skillet, brown chicken on each side in butter over medium-high heat. Combine the bouillon, water and remaining lemon juice; pour over chicken. Bring to a boil. Reduce heat; cover and simmer for 20 minutes or until juices run clear. Yield: 4 servings.

Nutritional Analysis: 1 chicken breast half with 3 tablespoons sauce equals 488 calories, 29 g fat (16 g saturated fat), 262 mg cholesterol, 765 mg sodium, 15 g carbohydrate, 1 g fiber, 40 g protein.

Originally published as Chicken Piccata in Country Chicken Cookbook , p45

Light-Bodied White Wine

Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.

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Chicken Piccata

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Reviewed on May. 08, 2012 by me_logan

My husband loves this meal. It is simple to make and I usually cut the chicken into small serving sizes so that there is more flavor and faster cooking time.

Reviewed on Dec. 20, 2011 by happypuppy

The chicken was nice and moist but I did find the coating to be a bit soggy from being cooked in the broth. I think I will continue my search for another Piccata recipe with a little more flavor.

Reviewed on Jan. 25, 2011 by obsessedwithfood

The chicken was very moist and tender. It had a very good flavor to it. I was expecting it to have more lemon flavor but was pleasantly surprised that it had just the right amount. The main complaint I have is my breading got a little soft since it simmered in a covered pan for 20 minutes. Maybe I should have done something a little different. But, my family ate it so that's always a good thing. Not sure I would make it again though just because I have a bunch of other chicken recipes like this that I like better. I'm glad I tried it though.

Reviewed on Feb. 26, 2009 by ccwaite

This is delicious!! Everyone who has tried it asks for the recipe. I butterfly my chicken breasts and use the meat mallet which makes them even more tender and juicy. I highly recommend this recipe!