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CHICKEN PICCATA WITH LEMON SAUCE


CHICKEN PICCATA WITH LEMON SAUCE

After you have tasted this spicy, but at the same time tender lemon chicken piccata, you will not hesitate to do it for the company. Seasoned with parmesan and parsley, the chicken is cooked with a golden brown color and then poured with light lemon sauce.

Ingredients

8 half boneless skinless chicken breasts (4 ounces each)
1/2 egg substitute
2 tablespoons plus 1/4 cup dry white wine or chicken stock, separated
5 tablespoons of lemon juice, divided
3 garlic cloves, minced
1/8 teaspoon hot pepper sauce
1/2 cup all-purpose flour
1/2 cup grated Parmesan
1/4 cup chopped fresh parsley
1/2 teaspoon of salt
3 teaspoons of olive oil, separated
2 tablespoons of oil

Directions

  1. Flatten the chicken to 1/4 inch thickness. In a shallow dish, mix the egg substitute, 2 tablespoons of wine, 2 tablespoons of lemon juice, garlic and hot pepper. In another small dish, combine flour, parmesan, parsley and salt. Lubricate the chicken with a mixture of flour, dip in the egg substitute, then cover with the flour mixture again.
  2. In a large skillet, brown 4 halves of chicken breast in 1/2 teaspoon of oil for 3-5 minutes on each side or until juices are clear. Remove and keep warm. Drain drops. Repeat with remaining chicken and butter. Remove and keep warm.
  3. Melt the butter in the same pan. Add the remaining wine and lemon juice. Boil. Cook, without covering, until the sauce is reduced by a quarter. Water the chicken.
This article is adapted from this site.

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