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    February 2009

    Lemon Chicken Piccata (4 servings)


    • 1/2 cup all-purpose flour
    • 1/2 tsp. salt
    • 1/8 tsp. black pepper
    • 1/8 tsp. cayenne pepper
    • 1/4 tsp. garlic powder
    • 4 boneless, skinless chicken breast halves (about 1 1/3 lbs. total) defrosted
    • 1 tbsp. vegetable oil (or olive oil)
    • 1 lemon
    • 1 tbsp. light tub margarine
    • 1/2 tsp. honey



    Combine the flour, salt, peppers and garlic powder in a shallow dish and set aside.  Place chicken breast, one at a time, between 2 sheets of wax paper or plastic wrap.  Pound the breasts with a meat mallet or rolling pin so they are an even 1/2 –inch thick.  Peel off the paper and cut the breasts in half lengthwise.  Heat the oil in an extra-deep 12-inch nonstick skillet over high heat.  Meanwhile, dip the chicken pieces into the flour mixture to coat on both sides, shaking off excess.  Add the pieces to the skillet and cook until lightly browned, about 8 minutes.  While the chicken cooks, cut the lemon in half.  Cut on half into thin slices and set aside.  Squeeze the juice from the other half into a small bowl (pick out any seed that fall in) and set aside.  Turn the chicken and sauté until lightly browned and cooked through, another 8 minutes or until golden brown on the outside and no longer pink on the inside.  Remove the chicken to a platter.  Add the butter to the skillet and reduce heat to low.  When the butter is melted, remove from the heat and stir in 1 tsp. of the fresh lemon juice and honey. Immediately drizzle the lemon mixture over the chicken.  Garnish with the reserved lemon slices and serve.  Serve with Brown Rice and Steamed Broccoli.



    Broccoli is usually available in Texas November – April


    Brown Rice and Vegetables


    ·         1 1/2 cups water

    ·         ½ tsp. chicken flavored bouillon granules, low sodium

    ·         2 cloves garlic, minced

    ·         1/2 cup brown rice, uncooked

    ·         1/2 cup sliced fresh mushrooms

    ·         1/2 cup diced red bell pepper

    ·         1/2 cup diced green bell pepper

    ·         1/4 cup sliced green onions

    ·         2 tsp. grated Parmesan cheese


    Combine first 3 ingredients in a saucepan and bring to a boil.  Stir in rice, cover and simmer for 45 minutes or until rice is tender and liquid is absorbed.  Remove from heat and set aside.  Spray a large nonstick skillet with cooking spray and heat over medium heat until hot.  Add mushrooms, peppers and green onion and sauté for 3 minutes or until vegetables are crisp tender.  Combine vegetables, rice and Parmesan cheese and toss to mix well.