Weeknight Chicken Piccata

Serves 4

• 4 boneless chicken breasts, pounded thin
• 1 egg
• 1 lemon, juiced
• 1/4 cup all-purpose flour
• 1/4 teaspoon garlic powder
• 1/4 teaspoon paprika
• 2 tablespoons unsalted butter
• 2 tablespoons extra virgin olive oil
• 2 chicken flavored bouillon cubes
• 1/2 cup boiling water
• salt and pepper to taste
• 2 tablespoons capers, optional
• lemon slices for garnish

Directions

Mix the flour, garlic powder, and paprika together on a plate. Mix the egg with 1 teaspoon of water and a pinch of salt and pepper and pour into a shallow baking dish. Dip the chicken breasts first into the egg and then into the flour. Coat each piece of chicken lightly with the flour mixture.

Heat the butter and olive oil together in a frying pan over medium heat. Mix the bouillon cubes with the boiling water and set aside. Saute the breasts in the butter and oil for approximately 3 minutes, or until browned. Turn each piece and brown the other side for approximately 2 minutes. Pour the bouillon mixture and lemon juice over the chicken breasts. Add the capers and stir to combine. Cover the pan and cook for 10-15 minutes.

Remove the chicken breasts to your serving plate. Pour the sauce over the chicken breasts and garnish with lemon slices. Serve with pasta, or rice, and the vegetable of your choice.