Chicken Piccata
Renee Sacco
Ladies note! This is the first dinner I ever made for Brian. One bite and the rest was history...
ingredients
- 1 large lemon
- 1/2 TBSP. salt
- 1 1/2 cups fresh bread crumbs (3 slices in food processor)
- 2 whole boneless chicken breasts
- 1 egg
- 1 TBSP. milk or water
- butter or margarine
- 1/2 cup water
- 1/4 cup wine
- 1 chicken bouillon cube
directions
- 1
From the lemon, cut 4-6 very thin slices; set aside for garnish.
- 2
From remaining lemon, squeeze 1 TBSP. juice. Set aside.
- 3
Cut whole chicken breasts in half and pound to 1/4" cutlets. On waxed paper, mix bread crumbs and salt. In pie plate, beat milk and egg with fork. Dip chicken into egg then into bread crumbs. In skillet heat 4 TBSP. butter (I use less). Cook chicken until tender and golden, about 5 minutes per side, adding more butter if necessary. remove to platter as they brown. Keep warm.
- 4
To drippings in skillet, add water, wine and bouillon cube and lemon juice, stirring to loosen brown bits. Heat to boiling. Cover and simmer 5 minutes; pour over chicken.
- 5
We usually serve with white rice.
notes
I often use this recipe if I am making a dinner to take to another family. Travels well.
Source: Good Housekeeping magazine
Pin luscious recipe photos to Pinterest from our featured collections or your own. Try it, it's addictive!
reviews