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Chicken Piccata and then My Version




Source of Recipe


Betty W
Chicken Piccata and then My Version

I received the following recipe in an E-Mail from Recipe du jour.

CHICKEN PICCATA

4 boneless chicken breasts
1 egg
3 tbs lemon juice
1 cup flour
1/8 tsp garlic powder
1/8 tsp paprika
1/4 cup margarine
2 cubes chicken bouillon
1/2 cup boiling water

Beat egg with 1 tsp of the lemon juice.
Combine flour, garlic and paprika. Dip chicken pieces in egg, then in flour mix.
Brown chicken in melted margarine in frying pan.
Dissolve bouillon cubes in boiling water, add remaining lemon juice. Pour over brown chicken and simmer, covered for 25 minutes or until chicken is cooked through and tender.
Serves 4.
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My version:-
I didn't have boneless chicken breasts, I had 5 whole chicken legs and one drumstick. I skinned the meat then divided the whole legs into thighs and drumsticks.
Used 2 eggs and 2 tsp lemon juice (taken from 6 tbsp, remainder to be used later), beat this with a fork. Set aside.
Combined 1 cup white flour and 1 cup whole wheat flour, with 1/4 tsp garlic powder, 1/4 tsp paprika, and I added salt and pepper - not called for in origianl recipe.
Dipped the chicken pieces in the egg mixture, then coated well with the flour mixture and browned on all sides in a cast iron skillet with the margarine - which I did not double (browned as many pieces as it would hold at one time).
As the pieces were browned on all sides I placed them in a small roast pan. When all were browned and removed to the roast pan.
I combined 3 flavour packages from ramen noodles (I had no bouillon cubes - I usually do but had used them up and hadn't replaced) I used 1 chicken and 2 vegetable flavour. Mixed with a cup of boiling water and the remaining lemon juice.
Poured it into the skillet to bring to a boil and pick up the brown bits from frying the meat. (I guess they call this deglazing the pan )
Then I poured the liquid over the chicken in the roast pan, and covered it.
Placed it in a preheated 325ºF oven for 1-1/2 hours and then removed cover and turned up oven to 350ºF cooked another 1/2 hour.
Served with potatoes, broccoli and cauliflower.
Served 5.
There wasn't a piece of chicken left and I was told I could make this again any time. They all loved it, even Joe who doesn't care for chicken - he eats it because I like it and cook it at least once every 2 weeks.