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


  • 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


  • 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.

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.

Reviews for Chicken Piccata

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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."

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."

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."

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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Wine Pairings

Light-Bodied White Wine

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