Sunday, February 7, 2010

Chicken Piccata- Quick and Easy

6 boneless skinless chicken breasts
1 egg slightly beaten
1 TBS. water
1/2 cups dry bread crumbs
1/2 tsp. salt
1/4 tsp. pepper
1/8 tsp. garlic powder
1/4 cup all purpose flour
2 TBS. Butter
2 TBS. vegetable oil
2 TBS lemon juice
2 TBS. chicken broth
2 TBS chopped parsley
Lemon wedges if desired

Flatten chicken to 1/4 inch thickness between plastic wrap or plastic bag. Mix egg and water. Mix bread crumbs, salt, pepper, and garlic powder. Coat chicken with flour. Dip into egg mixture and then coat with bread crumb mixture.

Heat butter and oil in 12 inch skillet over medium heat. Cook chicken in butter mixture 8 to 10 minutes, turning once until juice is not longer pink when centers of thickest pieces are cut. Remove chicken from skillet using tongs; keep warm.

Stir lemon juice and broth into drippings in skillet. Heat to boiling; pour chicken. Sprinkle with chopped parsley and serve with lemon wedges.

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