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