Maggie's Chicken Piccata

By Maggie, Cooking on February 10, 2009

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    1. 1 egg
    2. 3 tablespoons lemon juice, divided
    3. 1/2 cup breadcrumbs ( I use unseasoned)
    4. 1/2 teaspoon salt
    5. 1/4 teaspoon black pepper
    6. 1/8 teaspoon garlic powder
    7. 1/8 teaspoon paprika
    8. 4 boneless skinless chicken breasts ( thin cut or pounded thin!)
    9. 3 tablespoons butter
    10. 3 tablespoons olive oil
    11. 1/2 cup boiling water ( or 1/2 cup chicken stock)
    12. 1 chicken bouillon cube ( unless using chicken stock)
    13. 2 tablespoons capers (optional)
    14. 1/2 lemon, cut into 4 slices and twisted for garnish and for extra flavor (optional)
    15. 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.