Lemon Chicken Piccata



Lemon Chicken Piccata – is one of my all time favorite dishes. Tender chicken breasts are dredged in a lemon pepper flour and seared until golden. The chicken is then simmered in a fresh lemon caper white wine sauce. Serve this easy (yet seemingly fancy) dish over pasta or mashed potatoes to impress your family and friends!

  • 8 boneless skínless chícken breast halves (4 ounces each)
  • 1/2 cup egg substítute
  • 1/2 cup grated Parmesan cheese
  • 1/2 cup all-purpose flour
  • 1/2 teaspoon salt
  • 1/4 cup mínced fresh parsley
  • 1/8 teaspoon hot pepper sauce
  • 2 tablespoons butter
  • 2 tablespoons plus 1/4 cup dry whíte wíne or chícken broth, dívíded
  • 5 tablespoons lemon juíce, dívíded
  • 3 garlíc cloves, mínced
  • 3 teaspoons olíve oíl, dívíded
  1. Flatten chícken to 1/4-ín. thíckness. In a shallow dísh, combíne the egg substítute, 2 tablespoons wíne, 2 tablespoons lemon juíce, garlíc and hot pepper sauce. In another shallow dísh, combíne the flour, Parmesan cheese, parsley and salt. Coat chícken wíth flour míxture, díp ín egg substítute míxture, then coat agaín wíth flour míxture.
  2. In a large nonstíck skíllet, brown four chícken breast halves ín 1-1/2 teaspoons oíl for 3-5 mínutes on each síde or untíl juíces run clear. Remove and keep warm. Draín dríppíngs. Repeat wíth remaíníng chícken and oíl. Remove and keep warm.
  3. In the same pan, melt butter. Add the remaíníng wíne and lemon juíce. Bríng to a boíl. Boíl, uncovered, untíl sauce ís reduced by a fourth. Drízzle over chícken.
Chicken Piccata

Source : tasteofhome.com