Lemon Chicken Piccata
Introduction
Good enough for company
Ingredients
1/4 c. egg beaters
3T. lemon juice
1/3 c. whole wheat flour
1/8 t. garlic powder
1/8 t. paprika
4 skinned and boned chicken breast halves
3 T. olive oil
1 1/2 to 2 t. chicken flavored bouillon granules
1/2 c. hot water
1 T capers
Lemon wheels
3T. lemon juice
1/3 c. whole wheat flour
1/8 t. garlic powder
1/8 t. paprika
4 skinned and boned chicken breast halves
3 T. olive oil
1 1/2 to 2 t. chicken flavored bouillon granules
1/2 c. hot water
1 T capers
Lemon wheels
Directions
Combine egg and 1 tablespoon lemon juice in a small bowl; beat well.
Combine flour, garlic powder and paprika in a small bowl; stir well.
Pound each chicken breast between two sheets of waxed paper until uniform in thickness. About 1/4 inch thick is best.
Dip chicken in egg mixture; dredge in flour mixture. Brown chicken in olive oil in a large skillet over medium high heat 2 to 3 minutes on each side.
Dissolve bouillon granules in hot water; add bouillon mixture and 2 tablespoons lemon juice to skillet. Bring to boil; cover, reduce heat and simmer 15 to 20 minutes or until chicken is done.
Garnish with capers and lemon wheels if desired.
Serves 4
Number of Servings: 4
Recipe submitted by SparkPeople user BONMARCHE.
Combine flour, garlic powder and paprika in a small bowl; stir well.
Pound each chicken breast between two sheets of waxed paper until uniform in thickness. About 1/4 inch thick is best.
Dip chicken in egg mixture; dredge in flour mixture. Brown chicken in olive oil in a large skillet over medium high heat 2 to 3 minutes on each side.
Dissolve bouillon granules in hot water; add bouillon mixture and 2 tablespoons lemon juice to skillet. Bring to boil; cover, reduce heat and simmer 15 to 20 minutes or until chicken is done.
Garnish with capers and lemon wheels if desired.
Serves 4
Number of Servings: 4
Recipe submitted by SparkPeople user BONMARCHE.
Number of Servings: 4
