Ingredients

The following ingredients have 4 Servings
  • 1 egg
  • 3 tablespoons lemon juice (divided use)
  • 1/3 cup all-purpose flour
  • 1/8 teaspoon garlic powder
  • 1/8 teaspoon paprika
  • 4 boneless skinless chicken breasts
  • 1/4 cup butter
  • 2 teaspoons chicken bouillon
  • 1/2 cup hot water
  • 1 tablespoon capers
  • lemon slices

Instruction

  • Place the egg and 1 tablespoon lemon juice in a small bowl. Whisk until the egg is well beaten.
  • Place the flour, garlic powder, and paprika in another small bowl, and stir to combine.
  • Put the chicken breasts between two sheets of waxed paper. Pound until they are flattened and even in thickness.
  • Dry off the chicken by patting it with paper towels - the drier the chicken, the more the batter will adhere to the chicken.
  • Dip the chicken in the egg mixture.
  • Dredge the chicken in the flour mixture. Shake off excess flour.
  • Melt the butter in a large skillet over medium-high heat.
  • Add the chicken and cook for 2 to 3 minutes on each side.
  • Dissolve the bouillon in the hot water.
  • Add the bouillon mixture and 2 tablespoons lemon juice to the chicken in the pan and bring to a boil.
  • Cover, reduce the heat, and simmer for 10 to 15 minutes or until chicken is done.
  • Transfer the chicken to serving plates.
  • Spoon the sauce over the chicken and garnish with capers and lemon slices.