"Food is an important part of a balanced diet."--Fran Lebowitz

Chicken Piccata Recipe

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This recipe for Chicken Piccata, by , is from Trickey Pond Family Reunion Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Cindy Bifulco
Added: Friday, May 16, 2008

Category:
Category:

Ingredients:  
Ingredients:  
4 boneless skinless chicken breasts
1 egg
3 tbsp. lemon juice, divided
1/2 cup chicken stock
1/2 cup flour
1/4 tsp. garlic powder
1/4 tsp. paprika
1/4 cup butter
1 tbsp. chopped fresh parsley
1 lemon, cut into 1/8 inch slices

Directions:
Directions:
Pound chicken breasts between sheets of waxed paper until about 1/4 inch thick.
Whisk egg with 1 tbsp. of the lemon juice. Combine remaining lemon juice with chicken stock. Mix flour, garlic powder and paprika in a large bowl.
Melt butter in heavy skillet. Dip chicken into egg mixture, then coat well with flour mixture. Place in skillet and cook over medium high heat for about 1 minute on each side. Pour chicken stock mixture over chicken. Reduce heat to medium low, cover and cook until chicken is very tender, 10-15 minutes.
Transfer chicken to serving plates. Stir sauce in the pan and spoon over chicken. Sprinkle with parsley and garnish with lemon slices. Serve immediately.

Number Of Servings:
Number Of Servings:
4
Personal Notes:
Personal Notes:
EASY recipe! Tastes great with fresh green veggies like zucchini or green beans.

 

 

 

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