This is another find from Allrecipes.com. It tastes just like the Chicken Piccata that you order in your local strip-mall Italian restaurant. Maybe even better. Especially since I added the capers. Yum!
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4 skinless, boneless chicken breasts
1 egg
1 (small) lemon, halved and ready to juice
1/4 cup all-purpose flour
1/8 teaspoon garlic powder
1/8 teaspoon paprika
1/4 cup butter
2 teaspoons chicken bouillon powder
1/2 cup boiling water
2 tbsp capers
In a small bowl, beat the egg together with about 1 tablespoon of the lemon juice. Set aside.
In a shallow bowl or dish mix together the flour, garlic powder and paprika.
Dip the chicken in the egg/lemon mixture, then in the seasoned flour. In a large skillet, melt butter/margarine and brown the coated chicken pieces.
Dissolve the bouillon in the boiling water, then add the remaining lemon juice.
Pour liquid into skillet. Sprinkle with capers. Cover and let simmer for 20 minutes, turning chicken pieces after 10 minutes, until chicken is tender.
4 servings.
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