heavenly-coated chicken with a lemon flavor. Get ready to have your stomach “touched by an angel” after preparing this delicacy!
| Prep Time: | 15 mins |
| Cook Time: | 30 mins |
| Total Time: | 45 mins |
| Servings: | 4 |
| Yield: | 4 servings |
Ingredients
- 4 skinless, boneless chicken breasts
- 1 egg
- 3 tablespoons lemon juice
- ¼ cup all-purpose flour
- ⅛ teaspoon garlic powder
- ⅛ teaspoon paprika
- ¼ cup butter
- 2 teaspoons chicken bouillon powder
- ½ cup boiling water
Instructions
- 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.
Nutrition Facts
| Calories | 276 kcal |
| Carbohydrate | 8 g |
| Cholesterol | 139 mg |
| Dietary Fiber | 0 g |
| Protein | 26 g |
| Saturated Fat | 8 g |
| Sodium | 539 mg |
| Sugars | 1 g |
| Fat | 15 g |
| Unsaturated Fat | 0 g |
Reviews
I love this simple recipe. I like more flavor so I double the sauce recipe. It gets absorbed into the pasta. Delicious and the whole family loves it.
This recipe was awesome. I did however make a few changes based on some of the reviews. I added white wine and used chicken broth (1 cup each). I added lemon zest to the egg batter and capers at the end of cooking. I will make this again and again. Love the very lemony flavor. The chicken was so tender and I’m wondering if the lemon juice may have helped in that regard. Thank you for a great recipe it is added to our rotation.
My daughter loved it and kept asking for more.
I really enjoyed this recipe. I didn’t measure anything just winged it…too lazy!
This was amazing
Ditto, to previous cooks comments. Do not leave chicken in pan while preparing the sauce. Remove chicken from pan and place in a warm oven, while you are cooking the sauce. Add chicken back into the pan for a few minutes once your sauce in thickened with cornstarch.
Amazing and easy — I have served it to dinner guests and they love it! Always my “go-to” when having someone new to dinner!
I followed the adaptations of a few reviewers summed up by Cristy Basso Short (pounding chicken, lightly coating in flour, warming chicken while preparing sauce, and doubling the sauce.) I used King Arthur Measure for Measure Gluten Free Flour. Came out delicious and will be on my rotation!
Delish. For some unknown reason I didn’t read the reviews first so I had to learn my own mistakes. Firstly: definitely triple the flour mixture. I had to add more midway through and it was a pain because my hands were all goopy. Second: deglaze with a white wine instead of water- this just makes more flavor sense. Third: what about the capers?!?! You can’t have chicken piccata without capers!
as recommended I dipped in flour then egg then flour. was delicious!!! that was the only thing I changed .
I made this to try something different with the chicken breasts I had. This came out fantastic! I will make this again for sure. I did add a few slices of lemon in the pan with the chicken as it was cooking. I think it was just a little too much lemon so I won’t try that again. I served this with white rice and we used the juice in the pan on the rice. It was delicious!
Followed recipe exactly. 1st, there wasn’t enough flour mixture to coat 4 breasts (had to make more). 2nd, breading turned soggy after adding liquid. 3rd, other than lemon totally flavorless. I cannot understand all the positive reviews sorry.
Good
Turned out great! Everyone loved it! I added capers to the sauce because my husband loves them. Yummy!
I followed the recipe to the tee and it was really bland. Didn’t really taste like lemon either. My family was NOT impressed at all. Really disappointed as I LOVE Chicken Piccata
I cheated and bought chicken cutlets because I have zero space to work in. A quick dip, dredge, then browned the cutlets nicely. Added the broth with remaining lemon juice, allowed to reduce a bit. Versatile, healthy, popular with my family. This recipe is requested more than pizza!
I cheated and bought chicken cutlets because I have zero space to work in. A quick dip, dredge, then browned the cutlets nicely. Added the broth with remaining lemon juice, allowed to reduce a bit. Versatile, healthy, popular with my family. This recipe is requested more than pizza!
Very tasty! I did makes a few tweaks based on the reviews for this recipe. I used two chicken breast and cut them in half instead of flattening them. I also double dipped the chicken in the flour mix as well (dipped in flour, dipped in egg, dipped in flour again). When the chicken was done cooking I put them in a oven set at 250 to keep them warm while I made the sauce and noodles to go with this meal. For the sauce I used 1/2 cup of chicken broth instead of using the powder. I also added half a tablespoon of cornstarch to thicken the sauce. I put the chicken in the pan with the sauce right before serving so nothing was soggy by the time the food made it to the plate. Husband loved it! Will be making it again
I made no changes and yes I would make it again!
Easy dish but gummy breading.
Dipped chicken in flour, then egg, then the flour mixture, looked good until I added the sauce, the breading started falling off. Going to make again and serve the sauce over pasta with chicken on top.