How to Make Chicken Piccata II - A Step-by-Step Guide

Chicken Piccata II is a classic Italian dish that features tender chicken breasts in a light and tangy lemon and caper sauce. This recipe is a variation of the traditional Chicken Piccata, made with a few twists to enhance the flavors and textures of the dish. It is a simple and elegant dish that is perfect for a special dinner or for impressing guests with your culinary skills.

This Chicken Piccata II recipe is a favorite for many because of its bright, zesty flavors and the ease of ...

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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

Information

  • Prep Time: 15 mins
  • Cook Time: 30 mins
  • Total Time: 45 mins
  • Servings: 4
  • Yield: 4 servings

  • 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

    276 cal.

    • Total Fat: 15g
    • Saturated Fat: 8g
    • Cholesterol: 139mg
    • Sodium: 539mg
    • Total Carbohydrate: 8g
    • Dietary Fiber: 0g
    • Total Sugars: 1g
    • Protein: 26g
    • Vitamin C: 5mg
    • Calcium: 24mg
    • Iron: 1mg
    • Potassium: 193mg