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Chicken Piccata


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  • 4 boneless, skinless chicken breasts
  • 1 egg
  • 3 Tbsp fresh lemon juice, divided
  • 1/2 cup chicken stock
  • 1/2 cup flour
  • 1/4 tsp garlic powder
  • 1/4 tsp paprika
  • 1/4 cup butter
  • 1 Tbsp chopped fresh parsley
  • 1 lemon, cut into 1/8 inch slices


Servings 4


Step 1

Pound chicken breasts between sheets of wax paper, until very thin, about 1/4 inch thick
Whisk egg with 1 Tbsp lemon juice
Combine remaining lemon juice 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-high heat for about 1 min on each side
Pour chicken stock mixture over chicken
Reduce heat to medium-low, cover and cook until chicken is very tender, 10-15 mins
Transfer chicken to serving plates
Stir sauce in the pan and spoon over each chicken breast
Sprinkle with parsley and garnish with lemon slices

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