Chicken Piccata II
Submitted by Anelia
- 1 egg
- 3 tbsp lemon juice, divided
- ¼ cup all-purpose flour
- ⅛ tsp garlic powder
- ⅛ tsp paprika
- 4 skinless, boneless chicken breasts
- ¼ cup butter
- 2 tsp chicken bouillon powder
- ½ cup boiling water
In a small bowl, beat the egg together with 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 2 tablespoons of lemon juice. Pour liquid into skillet. Cover and let simmer for 20 minutes, turning chicken pieces after 10 minutes, until chicken is tender. Garnish as desired and serve.
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