Chicken Piccata Recipe

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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.
TOTAL TIME: Prep/Total Time: 30 min.
MAKES:4 servings
TOTAL TIME: Prep/Total Time: 30 min.
MAKES: 4 servings

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

Nutritional Facts

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.

Directions

  1. 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.
Originally published as Chicken Piccata in Country Chicken Cookbook 1995, p45

Nutritional Facts

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.

This recipe pairs well with a light white wine.

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Reviews for Chicken Piccata

AVERAGE RATING
   (6)
RATING DISTRIBUTION
5 Star
 (4)
4 Star
 (1)
3 Star
 (1)
2 Star
 (0)
1 Star
 (0)
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MY REVIEW
Reviewed May. 8, 2012

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.

MY REVIEW
Reviewed Dec. 20, 2011

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.

MY REVIEW
Reviewed Jan. 25, 2011

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.

MY REVIEW
Reviewed Feb. 26, 2009

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!

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