Wednesday, April 29, 2015

Maggie's Chicken Piccata

Total Time: 30 mins Preparation Time: 15 mins Cook Time: 15 mins


  • Servings: 4
  • 1 egg
  • 3 tablespoons lemon juice, divided
  • 1/2 cup breadcrumbs (i use unseasoned)
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/8 teaspoon garlic powder
  • 1/8 teaspoon paprika
  • 4 boneless skinless chicken breasts (thin cut or pounded thin!)
  • 3 tablespoons butter
  • 3 tablespoons olive oil
  • 1/2 cup boiling water (or 1/2 cup chicken stock)
  • 1 chicken bouillon cube (unless using chicken stock)
  • 2 tablespoons capers (optional)
  • 1/2 lemon, cut into 4 slices and twisted for garnish and for extra flavor (optional)
  • 1/4 cup fresh parsley (optional)


  • 1 whisk together the egg and 1 tablespoon of lemon juice in a shallow bowl.
  • 2 in another shallow bowl, combine the bread crumbs, salt, pepper, garlic powder and paprika.
  • 3 dip each chicken breast in the egg mixture and then breadcrumb mixture so that each is well coated.
  • 4 melt butter with olive oil in frying pan on medium heat, and add coated chicken breasts, cooking about 8-10 minutes until nicely browned on each side and almost fully cooked. remove chicken from pan and set aside.
  • 5 dissolve bouillon cube in boiling water and add liquid to pan with capers and 2 tablespoons of lemon juice, bringing just to boiling and scraping the pan to release the flavorful bits.
  • 6 return chicken to pan, add capers if desired, cover and simmer for about 5 minutes or until chicken is done.
  • 7 remove chicken to plate, spoon over some sauce, sprinkle on some fresh parsley and garnish with twisted lemon slices.

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