Chicken Piccata

If you've never had Chicken Piccata, this is really worth trying! Simple to make, and very delicious. The lemon gives it a nice "zing"!


Chicken Piccata

Ingredients:
(yields 5-6 servings)

3 boneless, skinless chicken breasts
2 eggs
1 lemon, cut in half
1 cup all-purpose flour
1 tsp garlic powder
1 tsp paprika
1/2 cup butter
1 cube chicken bouillon
1 cup boiling water


Directions:

1. In a small bowl, beat the eggs together with the juice of 1/2 of the lemon (minus the seeds!). Set aside.

2. In a shallow bowl or dish, mix together the flour, garlic powder and paprika. Set aside.

3. Cut each chicken breast into thin, round/oval pieces as shown in the photo. You'll get about 4-5 pieces out of each breast.

**TIP: I like to trim off excess fat & veins while I'm cutting the chicken into smaller pieces.

4. Dip the chicken in the egg/lemon mixture, then dip in the seasoned flour.

5. In a large skillet, melt butter and brown the coated chicken pieces. (This smells so good!)

**TIP: You may have to brown the chicken in batches, depending on how big/small your skillet is, and how much chicken you are making. If you are doing this in batches, then set the browned chicken aside on a plate while working on the rest of the chicken.

6. In a small pot, dissolve the bouillon cube in the boiling water, then add the juice of the other 1/2 of the lemon (minus seeds!).

7. After you've browned all the chicken pieces, return them all to the skillet and pour the boiling water mixture into the skillet. Cover and let simmer for 20 minutes, turning chicken pieces after 10 minutes, until chicken is tender.

**TIP: Clean your kitchen workplace & your utensils as you go, and you'll have less to clean up later! (this one I learned from my mama!)

8. Serve with your choice of side dish. Pictured here with "Laura's Perfect Mashed Potatoes" (recipe below).

Enjoy!