Chicken Piccata

Jared and I were looking forward to our chicken piccata, as we initially planned to prepare the dish when his brother was visiting. Our plans changed of course, so we did not get a chance to make the dish until tonight. I was really pleased with how it turned out -- and it was pretty easy to prepare. We served it with a side of green beans and some salad.

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 (we used 2 bouillon cubes)
1/2 cup boiling water

Directions:
1) In a small bowl, beat the egg together with 1 tablespoon of the lemon juice. Set aside.
2) 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.
3) In a large skillet, melt butter/margarine and brown the coated chicken pieces.
4) 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.

Husband Rating: A
The chicken was moist and held the flavor well. Jared recommends to use chicken cutlets or thinner chicken breasts.

Wife Rating: A
Jared and I agree on this dish -- the chicken had awesome flavor.

We'll make this again.