A delightful twist on the classic chicken piccata, featuring a rich lemon butter sauce.
Crack the egg into a bowl and whisk it with the juice of half a lemon.
Ensure the egg is well whisked for even coating.
Combine the flour, salt, pepper, and garlic powder in a zip-top bag.
Shake the bag to evenly mix the dry ingredients.
Dip each chicken breast into the egg mixture, then place it in the bag with the flour mixture. Seal the bag and shake to coat the chicken evenly.
Ensure the chicken is fully coated for a crispy texture.
Heat the butter in a non-stick skillet over medium-high heat. Add the chicken and cook for about 5 minutes on each side, or until golden brown and cooked through.
Avoid overcrowding the skillet to ensure even cooking.
Remove the chicken from the skillet and cover with aluminum foil to keep warm.
Covering the chicken helps retain its moisture.
Pour the chicken broth and remaining lemon juice into the skillet. Bring to a boil and cook for 3 minutes, or until the sauce reduces slightly.
Stir occasionally to prevent the sauce from sticking.
Serve the chicken with the sauce drizzled on top and garnish with lemon slices.
Serve immediately for the best flavor.
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