CHICKEN PICCATA

4 boneless chicken breasts
1 egg
3 Tablespoons lemon juice (fresh), divided
1/4 cups flour

 

1/2 teaspoon each: garlic, salt and paprika
1/4 cups margarine or butter
2 chicken bouillon cubes
1/4 cups boiling water

 

Beat egg with 1 tablespoon fresh lemon juice; combine flour, garlic, salt and paprika.

Dip chicken into egg mixture, then into flour mixture.

Melt butter in skillet.

Add chicken and brown on both sides.

Dissolve buillon cubes in boiling water; add remaining lemon juice.

Pour over top of chicken in the skillet.

Cover and simmer for 20 minutes or until tender.

Serve with rice or noodles.

Tips:     Make sure chicken breasts aren’t too thick.

    After it’s done simmering for 20 minutes or so, let it sit out until it’s about room temperature before you remove the breasts.

    This will ensure that you don’t lose the breading when transferring it to a serving dish.

 

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