Chicken Piccata with Lemon Sauce
This Chicken Piccata is a very delicious way to cook boneless skinless chicken breast halves.
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Servings: 8
Ingredients
- - 8 chicken breasts halves, boneless skinless (4 oz each);
- - ½ cup egg substitute;
- - 2 tbsp dry white wine;
- - 2 tbsp lemon juice;
- - 3 garlic cloves, minced;
- - a few drops hot pepper sauce;
- - ½ cup flour;
- - ½ cup Parmesan cheese, grated;
- - ¼ fresh parsley, minced;
- - ½ tsp salt;
- - olive oil.
For the lemon sauce:
- - 2 tbsp butter;
- - ¼ cup dry white wine;
- - 3 tbsp lemon juice.
Instructions
- Cover a cutting board with a plastic wrap. Place chicken breasts half on it. Then, cover chicken breast half with a plastic wrap. So, the chicken breast is placed between 2 pieces of plastic wrap. Flatten chicken breast half with a meat tenderizer. Repeat with the remaining chicken breasts halves.
- Mix together egg substitute, dry white wine, lemon juice, garlic, and hot pepper sauce in a shallow dish. Set aside.
- Add flour, Parmesan cheese, minced parsley, and salt to another dish. Mix to combine.
- Dip chicken breast half into the flour mixture. Then, into the egg mixture and again into the flour mixture. Repeat with the other halves.
- Heat olive oil in a large skillet. Cook each chicken breast half for 3-5 minutes on each side or until golden. Transfer them to a plate lined with paper towels.
- Add butter to the same skillet. Melt. Then, add wine and lemon juice. Bring to a boil. Cook until the lemon sauce reduced by a fourth. Serve chicken breasts halves warm and drizzle with this lemon sauce.