Chicken Piccata

Sometimes it amazes me how a simple
combination of basic, on-hand ingredients
can yield such delightful results.
Chicken piccata is nothing more than
chicken breast cutlets, dredged in flour,
browned, and served with a sauce of butter,
lemon juice, capers, and white wine.
It can be prepared in less than 20 minutes
and is so easy and delicious it should
be part of every home cook’s repertoire.

Ingredients
4 skinless, boneless chicken breasts
1 egg
3 tablespoons lemon juice
1/4 cup all-purpose flour
1/8 teaspoon garlic powder
1/8 teaspoon paprika
1/4 cup butter
2 teaspoons chicken bouillon powder
1/2 cup boiling water

Directions:
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 powder and paprika.
Dip the chicken in the egg/lemon mixture,
then in the seasoned flour.
In a large skillet, melt butter/margarine
and brown the coated chicken pieces.
Dissolve the bouillon in the boiling water,
then add the remaining
2 tablespoons of lemon juice.
Pour liquid into skillet.
Cover and let simmer for 20 minutes,
turning chicken pieces after 10 minutes,
until chicken is tender.
Garnish as desired and serve.