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CHICKEN PICCATA
4 chicken breasts
1 egg
6 tbsp. lemon
2 chicken bouillon cubes
1/2 c. flour
Shake of garlic powder and paprika
4 tbsp. butter
Mix egg with 1 tablespoon lemon. Mix flour with garlic powder and paprika. Dip chicken in egg, then flour mixture.
Place immediately in frying pan with butter melted. Brown. While it is cooking, dissolve boiling water with bouillon cube and lemon juice. After chicken is browned, pour bouillon mixture over chicken; simmer gently covered for 20 minutes. Liquid mixture can be doubled for more gravy.
4 chicken breasts
1 egg
6 tbsp. lemon
2 chicken bouillon cubes
1/2 c. flour
Shake of garlic powder and paprika
4 tbsp. butter
Mix egg with 1 tablespoon lemon. Mix flour with garlic powder and paprika. Dip chicken in egg, then flour mixture.
Place immediately in frying pan with butter melted. Brown. While it is cooking, dissolve boiling water with bouillon cube and lemon juice. After chicken is browned, pour bouillon mixture over chicken; simmer gently covered for 20 minutes. Liquid mixture can be doubled for more gravy.