Chicken Piccata Recipe

This chicken piccata recipe is a hit at my house. The kids love it and always eat everything on their plate.

You can serve it with pasta or Parmesan-garlic mashed potatoes and lemon wedges for garnish.

Ingredients:

• 4 skinless, boneless chicken breasts
• 1 egg
• 3 cloves garlic, minced and divided
• 4 tbsp lemon juice
• 1/4 cup all-purpose flour
• 1/4 teaspoon paprika
• 1/8 cup butter
• 2 teaspoons chicken bouillon powder
• 60 ml dry white wine
• 1/2 cup boiling water
• pepper to taste
• Olive oil

Directions:

1. Place chicken breasts between wax paper and pound thin with a mallet to about ¼ inch thick. If the breasts are very thick you can slice them to make smaller cutlets.

2. In a small bowl, beat the egg together with 2 tablespoon of the lemon juice and 1 garlic clove. Set aside.

3. In a shallow bowl or dish mix together the flour, pepper and paprika. Dip the chicken in the egg/lemon mixture, then in the seasoned flour.

4. In a large skillet on medium heat, melt butter and brown the coated chicken pieces for about 3-4 minutes per side or until nicely browned. Remove from pan and keep warm.

5. Meanwhile prepare the sauce. In same skillet heat small amount of olive oil on medium-low heat. Add 2 remaining garlic cloves and cook for couple of minutes. Be careful not to burn- mix frequently.

6. In a cup dissolve the bouillon in the boiling water, and then add the remaining 2 tablespoons of lemon juice and white wine. Pour liquid into the skillet with garlic. Bring to boil and simmer for about 5 minutes or until reduced by about 1/3.

7. Return chicken to the skillet, bring to boil, reduce heat and simmer for about 3-5 minutes.

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