chicken piccata

  • 4-5 chicken breasts
  • 2 large eggs
  • 2T milk
  • 3 C. bread crumbs
  • juice of 2 lemons
  • 2 T chicken bouillon
Cut chicken in half horizontally, resulting in two thin pieces from each breast. Mix eggs with milk.  Dip chicken in egg wash then in bread crumbs.  Brown both sides of chicken in butter until cooked through.
Remove meat from pan and deglaze pan with juice of 2 lemons, bouillon and 3 C water over low heat
Return chicken to pan over high heat until boiling.  Reduce heat to low, cover and simmer 5 minutes (or longer).


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