Chicken piccata

By mixingbowl

Ingredients

• 4 boneless, skinless chicken breasts
• 1 egg
• 3 T. fresh lemon juice, divided
• 1/2 c. chicken stock
• 1/2 c. flour
• 1/4 .garlic powder
• 1/4 tsp. paprika
• 1/4 c. butter
• 1 T. chopped fresh parsley
• 1 lemon, cut into 1/8-inch slilces (opt)

Details

Servings 4

Preparation

Step 1

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