Chicken Piccata over Quinoa

This is by far one of my favorite dinners to make. While the flower and butter may not make it the healthiest of dishes, I can assure you it is the tastiest! I usually serve asparagus as the side veggie!

Chicken Piccata

Ingredients:

• 2 skinless, boneless chicken breasts
• 1 egg
• 3 tablespoons lemon juice
• 1/4 cup all-purpose flour
• 1/8 teaspoon garlic powder
• 1/8 teaspoon paprika
• 1/4 cup butter
• 2 teaspoons chicken bouillon powder
• 1/2 cup boiling water

Directions

• In a bowl, beat the egg together with 1 tablespoon of the lemon juice.
• In a separate bowl mix together the flour, garlic powder and paprika.
• Dip the chicken in the egg/lemon mixture, then in the seasoned flour.
• In a large saucepan, melt butter/margarine and brown the coated chicken pieces (I cook them all the way through in this step).
• Dissolve the bouillon in the boiling water (I usually do it in a cup in the microwave), then add the remaining 2 tablespoons of lemon juice.
• Pour liquid into skillet. Cover and let simmer for 20 minutes, stirring occasionally.
• Server over quinoa.
• (Chicken Piccata recipe inspired by one found on AllRecipes.com)

Quinoa Directions

• 1/2 cup quinoa to 1 cup chicken stock. Mix both in the pan and bring to a boil.
• Reduce to a simmer and cook until the grain has “popped” exposing its white-thread like grain on the inside (there won’t be any liquid left and you will see air bubbles rising up in the quinoa dish).

Do you like Quinoa? What is your favorite way to serve chicken?

Tagged as: Chicken Piccata recipe, how to cook quinoa, quinoa recipe, Recipes