The other day we had some company over (our daughter’s friend we hadn’t seen in years) and my wife decided to make a special meal. She wanted to make chicken piccata, but neither of us likes capers which are common in most recipes for it. She did a little searching around and finally found a recipe that didn’t call for them. Sure, we probably could have used one with capers and just left them out, but this one looked pretty good so she decided to run with it.
We mixed up all the ingredients and cooked it it our largest skillet. It had a really nice lemony smell to it. They browned up quite nicely too. They looked almost as good as the pictures in the recipe.
As we got closer to serving them, our daughter’s boyfriend suggested that we take lemon slices and put them on top and let them cook down into the chicken. It seemed like a great idea so we went with it.
We served the chicken in the dish, but left the lemon slices behind when serving it up. Along with the chicken, my wife also made some pasta and some toasted bread with mozzarella cheese. Everyone else had garlic on their bread. I have learned that I can deal with a little garlic powder in a recipe, but I am still a LONG way from eating garlic bread.
The chicken piccata went over very well. We had six people for dinner that night but cooked for 8. Linda and I had the leftovers today and they were still delicious. We heated them up in a skillet and I added a small amount of lemon juice to the leftover sauce that we kept with the chicken. The leftovers were just as good the the day we made them.
The only change I might suggest is to add more lemon juice to the recipe. The breading had a definite lemon taste, but the chicken itself could possibly have used a little more. Feel free to make any changes you want to the recipe shown below and let me know how it works out.
- 4 skinless, boneless chicken breasts
- 1 egg
- 3 tablespoons lemon juice
- 1/4 cup all-purpose flour
- 1/8 teaspoon garlic powder
- 1/8 teaspoon paprika
- 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, garlic powder and paprika. 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.
- 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.