Chicken Piccata II
2-4 skinless, boneless chicken breasts
3 tablespoons lemon juice
1/4 cup all purpose flour
1/8 tsp. garlic powder
1/8 tsp. paprika
1/4 c. butter
2 tsp. chicken bouillon powder
1/2 cup boiling water
1. In a small bowl, beat the egg together with 1 T. lemon juice and set aside.
2. In a shallow bowl mix together the flour, garlic powder, and paprika. Dip the chicken in the egg/lemon mixture, then in the seasoned flour.
3. In a large skillet melt butter and brown the coated chicken.
4. Dissolve the bouillon in the boiling water, then add the remaining 2 T. lemon juice. Pour liquid into skillet.
5. Cover and let simmer for 20 minutes, turning once. Garnish as desired and serve.
- I didn't use water and bouillon--I used chicken stock instead. Bouillon is too salty for me and I thought the chicken stock would add a nice medley of flavor to the sauce.
- Some of the reviews I read suggested putting the chicken back in the fridge for an hour or two after it was floured because that would help the breading stick to the chicken. I had a little trouble turning the chicken--the breading kept sticking to my non-stick skillet! I might try that next time.
- I added some dry white wine to the chicken stock. That really helped to infuse some flavor into the chicken! I could definitely taste it after the chicken came off the stove.
- I'll probably use a little more lemon juice next time. I couldn't taste it like I wanted to.
- I also used 1/4 tsp. garlic powder and paprika. I love both flavors and didn't want to skimp on the seasoning.
- I poured a few tablespoons of olive oil into the skillet as I melted down my butter. I find it impossible to make Italian anything without using olive oil.
- It was also missing capers. I can never find capers in my local grocery store. However, it's not Chicken Piccata if it doesn't have capers! Perhaps I'll dedicate a blog to my capers story someday. :-)