Maggie's Chicken Piccata

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

Ingredients

• 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)

Recipe

• 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.