Chicken Piccata

  • Yield: 4 servings


4 boneless, skinless chicken breasts
1 egg
3tablespoons fresh lemon juice, divided
1/2cup chicken stock
1/2cup all-purpose flour
1/4teaspoon garlic powder
1/4teaspoon paprika
1/4cup butter
1tablespoon chopped fresh parsley
1 lemon, cut into 1/8 inch slices


  1. Pound chicken breasts between sheets of wax paper until very thin, about 1/4 inch thick.
  2. Whisk egg with 1 tablespoon lemon juice.  Combine remaining lemon juice with chicken stock.  Sift flour, garlic powder and paprika into a large bowl.
  3. Melt butter in a large skillet.  Dip chicken into egg mixture and 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 to 15 minutes.  Transfer chicken to serving plates.
  4. Stir sauce in the pan and spoon over each chicken breast.  Sprinkle with parsley and garnish with lemon slices.  Serve immediately.

Recipe by Peter Quaglia, Stover, Mo.