Inspirational Chicken Piccata with Lemon Sauce


Chicken Piccata with Lemon Sauce Unique Lemon Chicken Piccata



Ingredients




  • 8 boneless skinless chicken breast halves (4 ounces each)

  • 1/2 cup egg substitute

  • 2 tablespoons plus 1/4 cup dry white wine or chicken broth,
    divided

  • 5 tablespoons lemon juice, divided

  • 3 garlic cloves, minced

  • 1/8 teaspoon hot pepper sauce

  • 1/2 cup all-purpose flour

  • 1/2 cup grated Parmesan cheese

  • 1/4 cup minced fresh parsley

  • 1/2 teaspoon salt

  • 3 teaspoons olive oil, divided

  • 2 tablespoons butter








Directions




  1. Flatten chicken to 1/4-in. thickness. In a shallow dish,
    combine the egg substitute, 2 tablespoons wine, 2 tablespoons lemon juice,
    garlic and hot pepper sauce. In another shallow dish, combine the flour,
    Parmesan cheese, parsley and salt. Coat chicken with flour mixture, dip in egg
    substitute mixture, then coat again with flour mixture.

  2. In a large
    nonstick skillet, brown four chicken breast halves in 1-1/2 teaspoons oil
    for 3-5 minutes on each side or until juices run clear. Remove and keep warm.
    Drain drippings. Repeat with remaining chicken and oil. Remove and keep warm.

  3. In the same pan, melt butter. Add the remaining wine and
    lemon juice. Bring to a boil. Boil, uncovered, until sauce is reduced by a
    fourth. Drizzle over chicken.








Base Recipe adapted from this SITE







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