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My review
Chicken Piccata II
23
TERRY C
"Lemony flavored chicken with a heavenly coating. Prepare this dish and get ready to have your tummy 'touched by an angel'!"
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Ingredients
45 m servings 276Original recipe yields 4 servings
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Directions
{{model.addEditText}} Print- In a small bowl, beat the egg together with 1 tablespoon of the lemon juice. Set aside.
- In a shallow bowl or dish mix together the flour, garlic powder and paprika. Dip the chicken in the egg/lemon mixture, then in the seasoned flour.
- In a large skillet, melt butter/margarine and brown the coated chicken pieces.
- Dissolve the bouillon in the boiling water, then add the remaining 2 tablespoons of lemon juice. Pour liquid into skillet. Cover and let simmer for 20 minutes, turning chicken pieces after 10 minutes, until chicken is tender. Garnish as desired and serve.
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Reviews
Read all reviews 9891353 Ratings
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Most helpful positive review
2/25/2007
This was Terrific! I made a few changes based on other reviews: Pounded the chicken, then floured it lightly (with plain flour), dipped it in the egg mixture then dipped it into the flour mixtu...
Most helpful critical review
3/28/2007
Just a quibble, but the dipping in egg first makes this dish "chicken franciais" and not "chicken piccata". It's a minor change, but hey - it's cooking. Chicken piccata is dredged in flour - n...
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2/25/2007
This was Terrific! I made a few changes based on other reviews: Pounded the chicken, then floured it lightly (with plain flour), dipped it in the egg mixture then dipped it into the flour mixtu...
10/26/2006
The first bite my wife took she looked at me and said ‘oh, you will be making this again’! This came out just fine. I modified the original some however. I added lemon zest to the flour mixtu...
3/28/2007
Just a quibble, but the dipping in egg first makes this dish "chicken franciais" and not "chicken piccata". It's a minor change, but hey - it's cooking. Chicken piccata is dredged in flour - n...
3/28/2007
This is a good recipe, but, it would have been better if a Pinot Grigio wine was used with a good chicken stock and 2 tablespoons of capers were added. Chicken should be removed from pan and kep...
6/25/2003
This was a basis for a great meal and with the suggestions of many others it came out a five-star meal! I doubled the flour mixture and dipped in the dry mixture, then wet and dry; fried the ch...
11/10/2005
I thought this was great and will definitely make it again. I too refrigerated the chicken in the breading for about a half hour as some suggested it helps the chicken keep it's coating. I als...
5/21/2007
The reviews for this recipe were very helpful, and the final product was delicious. I pounded the chicken breasts, then floured lightly with AP flour, dipped in the egg mixture, then in the flou...
2/2/2007
OH MY!! YUM!! I made this for dinner last night and my boyfriend and I LOVED it! I am not a big chicken breast lover but these came out so tender! I used the chicken bouillon (some have tried th...
8/4/2005
Man was this good ! I followed the recipe exact. This was really good. It made a gravy that would go perfect with some mashed potatoes I made mines with fried rice . great recipe!THANKS for ...