About this recipe:This easy version of chicken piccata still has that gorgeous lemony flavour. Add a few tablespoons of capers towards the end of cooking, if desired.
3 tablespoons lemon juice
4 tablespoons plain flour
1/8 teaspoon garlic granules
1/8 teaspoon paprika
4 skinless, boneless chicken breast fillets
4 tablespoons butter
2 teaspoons chicken stock granules
125ml boiling water
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Method Prep:15min › Cook:30min › Ready in:45min
In a small bowl, beat the egg together with 1 tablespoon of the lemon juice. Set aside.
In a shallow bowl or dish mix together the flour, garlic granules and paprika. Dip the chicken in the egg/lemon mixture, then in the seasoned flour.
In a large frying pan, melt the butter and brown the coated chicken pieces.
Dissolve the stock granules in the boiling water, then add the remaining 2 tablespoons of lemon juice. Pour liquid into the pan. Cover and let simmer for 20 minutes, turning chicken pieces after 10 minutes, until chicken is tender. Garnish as desired and serve.