Lemon Chicken Piccata

Image of chicken dish with lemons

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

  1. Beat eggs with the ½ cup lemon juice in a bowl. Add the chicken and let sit.
  2. Mix flour, garlic powder and paprika in a shallow bowl. 
  3. Coat chicken with the flour mixture. Brown on both sides in margarine/butter in skillet (you may have to add more margarine/butter).
  4. Add the beef broth and two remaining tablespoons of lemon juice to the pan. 
  5. Cut up one of the lemons (remove seeds) and add that juice to the pan.
  6. Slice the remaining lemon and place on top of the chicken. Cover and simmer for 15-20 minutes or until chicken is tender. 

Categories