Kramer Chicken Piccata With Tarragon
photo by GIAD5330
- Ready In:
- 35mins
- Ingredients:
- 8
- Serves:
-
4
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
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
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.