Wednesday, January 4, 2012

Chicken Piccata

New Year.  More recipes. More family time.  More happiness. More homework.

This afternoon my 10 year old asked for some help. "Mom, there's this famous music guy that I need to find some facts on in order to get some extra credit in chorus. His name is Mozart or something?" 

Chew on that without choking while you make this recipe for an easy Chicken Piccata.  This Piccata doesn't have capers and I don't think it really needs them.  It's just a nice lemon butter sauce with a lightly breaded chicken. 
4 skinless, boneless chicken breasts
1 egg
3 tablespoons lemon juice (fresh squeezed is best)
1/4 cup all-purpose flour
1/4 teaspoon montreal steak seasoning
1/4 cup butter
2 teaspoons chicken bouillon powder
1/2 cup boiling water

In a small bowl, beat the egg together with 1 tablespoon of the lemon juice. Set aside.

In a shallow bowl or dish mix together the flour and seasoning. Dip the chicken in the egg/lemon mixture, then in the seasoned flour.

In a large skillet, melt butter/margarine and brown the coated chicken pieces.  (Very important to brown both sides of the chicken before the next step.  If you rush it, your breading will fall off and the chicken will lose it's moisture.)

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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