CHICKEN PICCATA 
4 whole chicken breasts, halved, skinned and boned
1 lg. egg
3 tbsp. lemon juice, divided
1/4 c. flour
1/8 tsp. garlic powder
1/8 tsp. paprika
1/4 c. butter
2 tsp./2 cubes chicken bouillon
1/2 c. boiling water

Beat the egg and 1 1/2 tablespoons lemon juice. In a separate bowl, combine the flour, garlic powder and paprika. Dip the chicken in the egg mixture then dredge in the flour mixture. Brown in a frying pan in the butter. Add a tablespoon of oil to prevent the butter from burning. Dissolve the bouillon in the 1/2 cup boiling water. Add remaining lemon juice. Pour over browned chicken in the frying pan, cover and simmer 20 minutes.

 

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