"Hunger is the best sauce in the world."--Cervantes

Chicken Piccata Recipe

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This recipe for Chicken Piccata, by , is from A Taste of E Commerce SECOND EDITION, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Julie D.
Added: Tuesday, September 5, 2006


4 skinless, boneless chicken breasts
1 egg
3 tablespoons lemon juice
1/2 cup all-purpose flour
1/4 teaspoon garlic powder
1/4 teaspoon paprika
1/3 cup butter
2 teaspoons chicken bouillon powder
3/4 cup boiling water

1. Preheat oven to 350 degrees F. In a small bowl, beat the egg together with 1 tablespoon of the lemon juice. Set aside.

2. In a shallow bowl or dish mix together the flour, garlic powder and paprika. Dredge the chicken in the seasoned flour, dip in lemon/egg mixture, then dredge in flour again. Let rest in the fridge for 15 minutes. Save 1 tablespoon of seasoned flour for sauce to be made later.

3. In a large skillet, melt butter/margarine over medium/low heat. Once melted, bring up to medium heat and brown the coated chicken pieces. Once browned, put on foil lined cookie sheet and bake for 20 minutes.

4. Dissolve the bouillon in the boiling water, then add the remaining 2 tablespoons of lemon juice. Carefully pour liquid into skillet. I add a couple extra dashes of the garlic powder and paprika to the sauce at this point. Let simmer for 5 minutes. Add the 1 tablespoon of seasoned flour saved from earlier and whisk to combine. Cover and let simmer another 5-10 minutes until thickened.

Serve chicken and sauce over pasta or rice.

Makes 4 servings
Prepared in 45 minutes




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