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Chicken Piccata II

Chicken Piccata II

  • Prep

    15 m
  • Cook

    30 m
  • Ready In

    45 m
TERRY C

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 {{adjustedServings}} servings

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Original recipe yields 4 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 276 kcal
  • 14%
  • Fat:
  • 15.4 g
  • 24%
  • Carbs:
  • 7.6g
  • 2%
  • Protein:
  • 25.9 g
  • 52%
  • Cholesterol:
  • 145 mg
  • 48%
  • Sodium:
  • 539 mg
  • 22%

Based on a 2,000 calorie diet

Directions

  1. In a small bowl, beat the egg together with 1 tablespoon of the lemon juice. Set aside.
  2. 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.
  3. In a large skillet, melt butter/margarine and brown the coated chicken pieces.
  4. 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

cristys3boys
582

cristys3boys

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 mixture. I browned the chicken in butter and olive oil until done and placed them on a cookie sheet in the oven (250 degrees to keep warm) when they were done. While they were in the oven, I made the sauce. I doubled the recipe, brought it all to a boil (I added a little sugar, 1 tsp... helps cut the sour of the lemon), then added a little bit of cornstarch mixed with water to help thicken it. I added the chicken right before serving... just long enough to coat it. That way the breading didn't get soggy. Everyone raved... it tasted like the one I order at my favorite restaurant! Thank you Terry!

UZIMIKE
252

UZIMIKE

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 mixture. I fried the chicken medallions (I cut the breasts in half) in olive oil and butter. I also decided to use low sodium chicken broth instead of the bullion granules. I added 1 cup of white wine (doubled the sauce recipe) to the broth as well. After adding the sauce mixture to the chicken, I used a bulb baster to siphon some of the sauce/broth off so the chicken was not completely submerged. I simmered this extra sauce in a separate pan, also adding some lemon zest and cornstarch to thicken it (remember to mix the cornstarch in a small bowl w/cold water before adding to the hot liquids – otherwise the cornstarch will just pill/ball up and not dissolve). I also added some to the chicken pan as well. I added some capers to both the chicken pan and the saucepot too. Finally, before serving I sprinkled some lemon zest on each of the medallions. It was just great! Many of my modifications were from other suggestions found here. This is a great recipe to try. Since you are zesting the lemon, try to use the fresh squeezed lemon juice. Nothing compares!

D
176

D

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 - no egg.

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