Chicken Piccata

This is a wonderful chicken recipe quick and easy to prepare and it tastes gorgeous. It has just the right amount of lemon added and is a really enjoyable meal. I served ours over couscous with asparagus as there was some in the store the other day, they looked so good and were reasonably priced which makes a change. If you would like to read more reviews or see more photos of this recipe please click here.

If you have been keeping up with the progress of my beautiful handcrafted, Eco friendly, camphor laurel chopping, cheese, platter boards and mezzaluna boards. My official site is finally finished and live so to see my full collection please click here.

Ingredients

4 Boneless skinless chicken breasts
1 Egg
3 Tablespoons lemon juice, divided
1/2 Cup low sodium chicken broth
1/2 Cup all-purpose flour
1/4 Teaspoon garlic powder
1/4 Teaspoon paprika (I also added cayenne pepper)
1/4 Cup unsalted butter
1 Tablespoon fresh parsley, chopped

Method

1. Pound chicken breasts between sheets of wax paper until about 1/4" thick.

2. Whisk egg with 1 tablespoon lemon juice & set aside.

3. Combine remaining lemon juice with chicken stock, & set aside.

4. In large bowl whisk together flour, garlic powder & paprika.

5. In large skillet, melt butter.

6. Dip chicken into egg mixture & then coat well with flour mixture.

7. Place chicken in skillet & cook over medium-high heat about 1 minute on each side.

8. Pour chicken stock mixture over chicken.

9. Reduce heat to medium-low, then cover & cook 10-15 minutes or until chicken is very tender.

10. Transfer chicken to serving plates.

11. Stir sauce that is still in skillet, & spoon over each chicken breast.

12. Sprinkle breasts with parsley, & garnish with lemon slices just before serving.

All photos taken by me unless otherwise stated