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Ingredients
| chicken breasts: 4 breasts |
| eggs: 1 |
| lemon juice: 3 Tbl (divided) |
| chicken broth - low sodium: 1/2 cup |
| all-purpose flour (unsifted): 1/2 cup |
| garlic powder: 1/4 tsp |
| paprika: 1/4 tsp |
| unsalted butter: 1/4 cup |
| parsley: 1 Tbl (chopped) |
Chicken Piccata
Credit: Food.com
User rating:
-
Prep Time
5 min -
Cook Time
18 min -
Servings
4 serving(s)
Tags
- Pound chicken breasts between sheets of wax paper until about 1/4" thick.
- Whisk egg with 1 tablespoon lemon juice & set aside.
- Combine remaining lemon juice with chicken stock, & set aside.
- In large bowl whisk together flour, garlic powder & paprika.
- In large skillet, melt butter.
- Dip chicken into egg mixture & then coat well with flour mixture.
- Place chicken in skillet & cook over medium-high heat about 1 minute on each side.
- Pour chicken stock mixture over chicken.
- Reduce heat to medium-low, then cover & cook 10-15 minutes or until chicken is very tender.
- Transfer chicken to serving plates.
- Stir sauce that is still in skillet, & spoon over each chicken breast.
- Sprinkle breasts with parsley, & garnish with lemon slices just before serving.