Chicken Piccata Recipe

4 boneless, skinless chicken breasts
1 egg
3 tablespoons fresh lemon juice
1/2 cup chicken stock
1/2 cup all-purpose flour
1/4 teaspoon garlic powder
1/4 teaspoon paprika
1/4 cup butter
1 tablespoon chopped fresh parsley
1 lemon, cut into 1/8-inch slices

Pound the chicken breasts between sheets of wax paper until very thin, about 1/4-inch thick. In a medium-size bowl, whisk the egg with 1 tablespoon of the lemon juice. Stir the remaining lemon juice together with the chicken stock, and set aside. In another bowl, sift together the flour, garlic powder, and paprika. Melt the butter in a large, heavy skillet. Adjust the heat to avoid burning the butter. Dip the chicken into the egg mixture, and then coat it well with the flour mixture. Brown over medium-high heat for about 1 minute on each side. Pour the chicken stock mixture over the chicken breasts. Reduce the heat to medium-low, cover, and cook for 10 to 15 minutes, until the chicken is very tender. Place the cooked chicken breasts on individual plates when done. Quickly stir the sauce in the pan, and spoon some over each portion. Sprinkle with parsley, and garnish with lemon slices. Serve immediately.

Yield: 4 servings

Tips From Our Test Kitchen:
The key to success in this tasty dish is to pound the chicken breasts very thin. Serve with baked potatoes and steamed green vegetables.