Southern Living's Chicken Piccata/ Piccata Chicken Breasts

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: 17 mins
• Serves: 4

Ingredients

• 1  large egg, lightly beaten
• 1  tablespoon lemon juice
• 4  boneless skinless chicken breast halves
• 1⁄3 cup all-purpose flour
• 1⁄4 teaspoon salt
• 1⁄4 teaspoon pepper
• 1⁄8-1⁄4 teaspoon garlic powder
• 1⁄4 cup butter
• 1⁄2 cup hot water (I often use chicken broth)
• 2  teaspoons chicken bouillon granules
• 2  tablespoons 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.