In a small bowl, beat the egg together with 1 tablespoon of the lemon juice. Set aside.
In a shallow bowl or dish mix together the parmesan cheese, garlic powder and paprika. Dip the chicken in the egg/lemon mixture, then in the seasoned cheese.
In a large skillet, melt butter/margarine and brown the coated chicken pieces for 2 to 3 minutes. Turn chicken pieces over and then add sliced mushrooms over top.
Dissolve the bouillon in the boiling water, then add the remaining 2 tablespoons of lemon juice. Pour liquid into skillet. Cover and let simmer for 15-20 minutes, stirring occasionally to cook the mushrooms, until chicken is tender. Garnish as desired and serve.
Serve with green beans
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