Chicken piccata
Recipe by Angie Briggs DeLoe
6 skinless, boneless chicken breasts
1 egg, lightly beaten
1 tablespoon water
1/2 cup dried bread crumbs
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1/8 teaspoon garlic powder
1/4 cup all-purpose flour
2 tablespoons butter or margarine
2 tablespoons vegetable oil
2 tablespoons fresh lemon juice
2 tablespoons dry white wine
1 tablespoon chopped fresh parsley
Prep. Time → 15 min
Cook Time → 15 min
1. Flatten chicken to 1/4 inch thickness between plastic wrap or waxed paper. Mix egg and water. Mix bread crumbs, salt, pepper and garlic powder. Coat chicken with flour, dip into egg mixture and coat with bread crumb mixture..
2. Heat butter or margarine and oil in 12 inch skillet over medium heat. Cook chicken for 8 to 10 minutes, turning once, until juice is no longer pink when centers of thickest pieces are cut. Remove chicken from skillet using tongs; keep warm.
3. Stir lemon juice and wine into drippings in skillet. Heat to boiling; pour over chicken. Sprinkle with chopped fresh parsley, and serve with lemon wedges for garnish.
main courses, chicken July 18, 2013 22:47
No one has liked this recipe.
I cook angel hair pasta with this, covering it with the lemon/wine mixture.