Chicken Piccata Recipe

4.5 5 7
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Chicken Piccata Recipe

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4.5 5 7
Publisher Photo
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.
MAKES:
4 servings
TOTAL TIME:
Prep/Total Time: 30 min.
MAKES:
4 servings
TOTAL TIME:
Prep/Total Time: 30 min.

Ingredients

  • 1/2 cup all-purpose flour
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon paprika
  • 2 large 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.
Originally published as Chicken Piccata in Country Chicken Cookbook 1995, p45

Nutritional Facts

1 each: 488 calories, 29g fat (16g saturated fat), 262mg cholesterol, 765mg sodium, 15g carbohydrate (2g sugars, 1g fiber), 40g protein.

  • 1/2 cup all-purpose flour
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon paprika
  • 2 large 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.
Originally published as Chicken Piccata in Country Chicken Cookbook 1995, p45

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Reviews forChicken Piccata

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redhen1970 User ID: 4031186 253767
Reviewed Sep. 6, 2016

"The flavor was good I let the chicken sit in the egg/lemon mixture for about an hour), but I too, had a problem with the coating getting a bit soggy. It did make a nice thing sauce for the dish. Maybe use thinner chicken breast?"

MY REVIEW
me_logan User ID: 1014705 13748
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
happypuppy User ID: 3215708 73197
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
obsessedwithfood User ID: 3724663 42317
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
ccwaite User ID: 3482424 73196
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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