Chicken Piccata

“This is our most popular entree. I usually serve it with rice pilaf, fresh broccoli, and zucchini nut bread.” –The Combes Family Inn, Ludlow, Vermont


8 boneless chicken breasts (4 whole breasts halved)
2 eggs
2 tablespoons milk
3-1/2 cups fresh bread crumbs (8 slices of bread)
3/4 cup butter
2 medium lemons
1-1/2 cups water
2 teaspoons powdered chicken bouillon
1/2 teaspoon salt
Parsley sprig for garnish


On a cutting board lightly pound the chicken breasts; set aside. In pie plate with fork, beat eggs with milk. On wax paper, place bread crumbs. Dip chicken in egg mixture, then in crumbs to coat both sides. Melt butter in electric skillet on medium-high heat; brown breasts, 4 at a time, on both sides, adding more butter if needed. Remove breasts to a platter and keep warm in low oven. Reduce heat in the skillet to low, squeeze juice of 1 lemon into drippings, and stir in water, bouillon, and salt. Scrape to loosen brown bits from bottom of pan. Return chicken to pan, cover, and simmer 15 minutes or until breasts are tender. To serve, thinly slice remaining lemon and arrange chicken on platter with lemon slices. Pour sauce in skillet over chicken. Garnish with parsley.

Cooking & Recipes


Serves 8

Preparation Method

Add new comment