
Piccata, though an Italian word meaning larded, seems to be a translation of the French word pique (sharp, as in piquant). When used in a reference to a way of preparing food (particularly meat or fish), it means sliced and sautéed in a sauce containing lemon, butter and spices.
This recipe comes from Joanne Vasami, executive assistant to Jim Amato, Health System Administration. "You can adjust the lemon juice and/or lemons to your liking. I prefer my piccata very lemon-y," Joanne says.
Ingredients
- 2 eggs
- 1/2 cup lemon juice
- 1/2 cup flour
- 1 teaspoon garlic powder (I add 3 teaspoons as I love garlic)
- 1 teaspoon paprika (I add 3 teaspoons)
- 1 package chicken tenders or breasts (I prefer the tenders as they cook faster)
- 1/2 cup margarine/butter
- 1 to 1 1/2 cups beef broth (better flavor than chicken)
- 2 additional tablespoons lemon juice
- 2 lemons
Directions
- Beat eggs with the ½ cup lemon juice in a bowl. Add the chicken and let sit.
- Mix flour, garlic powder and paprika in a shallow bowl.
- Coat chicken with the flour mixture. Brown on both sides in margarine/butter in skillet (you may have to add more margarine/butter).
- Add the beef broth and two remaining tablespoons of lemon juice to the pan.
- Cut up one of the lemons (remove seeds) and add that juice to the pan.
- Slice the remaining lemon and place on top of the chicken. Cover and simmer for 15-20 minutes or until chicken is tender.