I don’t fry!  It was in our wedding vows, I’m sure but I do occasionally make this dish that’s a bit easier.  

Chicken Piccata

INGREDIENTS:

4 chicken breasts, skinned and de-boned*

1 egg

3 T lemon juice

1/8 t each; garlic powder and paprika

¼ C butter or margarine

1 chicken-flavored bouillon cube

½ C water

3/4 C Vermoth or a dry white wine

1 lemon, juiced

INSTRUCTIONS:

Beat egg with 1 T lemon juice.  Combine flour and spices.  Dip chicken in egg mixture, then in the flour mixture.  Brown chicken in a skillet with melted butter.  Dissolve bouillon in water; add remaining 2 T lemon juice.  Pour into the skillet with the chicken.  Cover and simmer on low for 20 minutes.

Kroger had Tyson boneless, skinless breasts on sale for $1.79 lb!  So, chicken was on the menu for this evening!  When I went to get a bouillon cube the only one I had was beef so I turned to a bottle of Vermoth (or a white wine), added some more lemon to the mix.  Add chopped garlic or more garlic powder, if you like.  Capers are also traditionally added to this dish so throw some in if you desire!  Use this basic technique & make it your way.

 *For more even cooking and I do tenderize using my rolling pin with the filets between 2 pieces of wax paper.