Wednesday, August 26, 2009

Chicken Piccata

1/2 c flour
1/2 tsp garlic powder
1/2 tsp paprika
2 eggs
6 tbls. lemon juice, divided
4 boneless chicken breasts
1/2 c butter
2 tsp. chicken bouillon granules
1 c water

Combine flour, garlic powder and paprika; set aside. In another bowl beat eggs and 2 tbsp. lemon juice. Dip chicken in egg mixture, then coat with flour mixture.
In a large skillet, brown chicken on both sides in butter over med.-high heat. Combine 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.

NOTES: Good and moist. This time I used a Famous Dave's chicken spice blend which was also good.

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