Kramer Chicken Piccata With Tarragon - cooking recipe

Ingredients
    4 boneless skinless chicken breast halves or 2 whole chicken breasts
    1 egg, beaten
    1/4 cup flour
    1/8 teaspoon garlic powder
    1/2 cup margarine or 1/2 cup butter
    1 cup chicken broth
    1 1/2 teaspoons tarragon (flakes)
    2 lemons, sliced
Preparation
    Cut your chicken into thin strips (this is easy if it's slightly frozen and you use a sharp knife).
    Mix the flour and garlic powder in a bowl.
    Dip the chicken strips into beaten egg, then dredge generously in the flour mixture.
    Melt the margarine in a large skillet and cook chicken quickly over medium-high heat, about 8 minutes.
    Remove chicken strips, add chicken broth and stir, making sure you get the browned flour off the bottom of the pan.
    Sauce should thicken slightly-if not, add a bit of flour which you mixed well with a little water.
    Add tarragon and place chicken back in the sauce.
    Turn heat to low, cover, and simmer about 15 minutes, adding the lemon slices for the last 5-8 minutes.
    Serve over rice or noodles.

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