Kramer Chicken Piccata With Tarragon

"This is different than most piccata's because of the tarragon- it really compliments the lemon well. Also, more sauce with this than most, so you have enough to flavor the rice or noodles you might want to serve this over. Pretty and aromatic- good enough for company!"
 
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photo by GIAD5330 photo by GIAD5330
photo by GIAD5330
Ready In:
35mins
Ingredients:
8
Serves:
4
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ingredients

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directions

  • 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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Reviews

  1. I love tarragon and was intrigued by this version of chicken piccata. This is delish and will not disappoint.
     
  2. Tarragon is one of my favorite spices and one that is often overlooked. My DH and I really loved it in this dish! The marrying of the lemon and just the right amount of tarragon made this stand out!
     
  3. Tarragon is so subtle but makes all the difference in the WORLD. It's my secrect weapon - no one can figure out what makes this dish so DELISH!
     
  4. This made a lovely dinner for us today. I savoured the taste of the lemon with tarragon. This seems to be the perfect main course for a Spring evening. Will definitely be making it again. Thank you very much for sharing your recipe with us.
     
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RECIPE SUBMITTED BY

As you can see, I live in Tennessee, and although I love it, I'll always be a Yankee! My hometown is Latrobe, PA....and that's where I learned to appreciate good cooking! My maternal Grandma was Italian, and she was the best cook EVER. Family dinners were absolutely ASTOUNDING at the amount and variety of food she would create. Sadly, as a child I was so picky I wouldn't even TRY half of what they put in front of me....once I grew up, I only had a few years of experimenting, and then Grandma died. If only I'd been smarter as a child- I missed out on so much excellent cooking! Since then, I scour thru all her old cookbooks and try to make up for whatever I may have missed...But most of her recipes are handwritten and the amounts listed are dubious, or sometimes missing altogether. My grandma was a wonderful cook, but LOUSY at recording her tricks of the trade! O well.
 
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