Chicken piccata with lemon sauce is impeccable and simple to plan. Prepared with parmesan and parsley, the chicken concocts brilliant earthy colored, at that point is sprinkled with a light lemon sauce. The light and delicious lemon sauce truly flies without being excessively acidic, it is essentially divine.
Ingredients :
- 3 teaspoons olive oil, divided
- 8
boneless skinless chicken breast halves (4 ounces each)
- 2 tablespoons butter
- 1/2 cup grated Parmesan cheese
- 1/2
cup all-purpose flour
- 3
garlic cloves, minced
- 1/2 teaspoon salt
- 1/2
cup egg substitute
- 2 tablespoons plus 1/4 cup dry white wine or chicken broth, divided
- 1/8 teaspoon hot pepper sauce
- 1/4
cup minced fresh parsley
- 5 tablespoons lemon juice, divided
Instructions:
- 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 an 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.
- 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.
- 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.
source: tasteofhome.com
