Southern Living's Chicken Piccata/ Piccata Chicken Breasts

Submitted by History Teacher

"I found this recipe in Southern Living's Ultimate Quick & Easy Cookbook. My family LOVES it. It is very simple and quick, but it tastes delicious. I serve it with crisp baby green beans and various kinds of rice. In the past, I have added minced garlic and chopped parsley to the last cooking step (when you reduce the broth to make a light sauce). Enjoy!"

 

• Ready In: 17mins
• Ingredients: 12
• Serves: 4

ingredients

• 1 large egg, lightly beaten
• 14.79 ml lemon juice
• 4 boneless skinless chicken breast halves
• 78.78 ml all-purpose flour
• 1.23 ml salt
• 1.23 ml pepper
• 0.61-1.23 ml garlic powder
• 59.14 ml butter
• 118.29 ml hot water (I often use chicken broth)
• 9.85 ml chicken bouillon granules
• 29.58 ml lemon juice

• Garnish

• lemon slice

directions

1. Combine egg and one tbsp lemon juice. Dip chicken in egg mixture.
2. Combine flour and next three ingredients in a zip-top freezer bag. Add chicken; seal bag and shake to coat.
3. Melt butter in a large, non-stick skillet over medium-high heat. Add chicken; cook approximately five minutes on each side or until done. Remove from pan, cover with aluminum foil to keep warm.
4. Combine 1/2 cup hot water, bouillon, and two tbsp lemon juice, stirring until bouillon dissolves. Add bouillon mixture to skillet.
5. Bring to boil, and cook over high heat for three minutes or until mixture reduces to 1/4 cup. Spoon sauce over chicken. Garnish, if desired.

Reviews

[Jenny Bierlich]

I have prepared this dish many times. This recipe is the best. The breasts I used were thick and still nice & brown & cooked through in the time listed. I used chicken broth and followed the recipe very close mostly. I added the liquid from the resting meat at the last minute and reduced the liquid quite a bit. It is very buttery & very lemony and that makes it very exciting to eat.

 

[Baby Kato]

Thank you for sharing your recipe History Teacher. What a great meal we had, thank you so much. It was awesome, so much flavor, my picky dh get saying mmmm. Seriously this is a great recipe, it was quick and really easy to make, ready before you knew it. I served it with boiled potatoes and corn niblets for a real treat. The chicken was delicious, crispy, tender and juicy while the gravey was out of this world good. Loved the salty lemon flavor, we poured it over everything on our plates. This is a recipe that I am putting in my best of 2012 cookbook.

 

[pahealthymom]

This was my first attempt at any thing like this and I think it went pretty well. I did pound the chicken so that it would cook quickly. I served it with a rice pilaf that I sort of made up and some steamed veggies. It was pretty good. The sauce seemed VERY lemony though. It may be a personal preferance, but I think I would have enjoyed it more without the sauce or with a much lighter lemon flavor in the sauce. It was very tasty all in all. Thank you so much for sharing this easy recipe.

 

[Michilla]

My boyfriend made this last night and we both agreed that it was the best chicken that we have a eaten in a long time! He put a bunch of mushrooms in and made a thicker gravy with the extra juices. Along with mashed potatoes and green beans this was an excellent dinner. We will make this again. Thanks for the awesome recipe!

 

[jneen]

I served this last night to my husband, son, and his picky eater friend. They all loved it and I did, too. After I browned the chicken I put it in the oven at 300 degrees (without the sauce) while I finished the rest of the meal, because the chicken breasts were thick and I wanted to be sure they were done. My guys all said it tasted like it came from a gourmet restaurant. I served it with Waldorf salad, fresh asparagus, and jasmine rice.