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My review
Chicken Piccata II
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 276 calsOriginal recipe yields 4 servings
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Directions
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Prep
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Ready In
- 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.
Nutrition Facts
Per Serving: 276 calories; 15.4 g fat; 7.6 g carbohydrates; 25.9 g protein; 139 mg cholesterol; 539 mg sodium. Full nutrition
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Reviews
Read all reviews 9761335 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...