Chicken Piccata

By zhanghengshuo

8 Person

25 Minutes

0 Calories

It was excellent! For every day or for special dinners. Once you've tried this tangy, yet delicate lemon chicken piccata, you won't hesitate to make it for company. Seasoned with parmesan and parsley, the chicken cooks up golden brown, then is drizzled with a light lemon sauce.

Ingredients

8 Boneless skinless chicken breast halves
3 teaspoons Olive oil, divided
2 tablespoons Butter
1/4 cup Fresh parsley, minced
1/2 teaspoon Salt
1/8 teaspoon Hot pepper sauce
1/2 cup Grated Parmesan cheese
1/2 cup All-purpose flour
1/2 cup Egg substitute
3 cloves Garlic minced
5 tablespoons Lemon juice, divided
6 tablespoons Dry white wine

Method

01

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.
02

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.
03

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.

Related Tags

Chicken Recipes

Chicken Breast Recipes

Chicken Piccata Recipes

Easy Chicken Recipes

Easy Recipes

Easy Dinner Recipes

Chicken Piccata

4.7

( By zhanghengshuo )

01 Information

Grade easy
Serving 8 servings
Cook Time 25 Mins
Total Time 25 Mins

02 Ingredients

8 Boneless skinless chicken breast halves

3 teaspoons Olive oil, divided

2 tablespoons Butter

1/4 cup Fresh parsley, minced

1/2 teaspoon Salt

1/8 teaspoon Hot pepper sauce

1/2 cup Grated Parmesan cheese

1/2 cup All-purpose flour

1/2 cup Egg substitute

3 cloves Garlic minced

5 tablespoons Lemon juice, divided

6 tablespoons Dry white wine

03 Method

Step 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.

Step 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.

Step 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.

04 Author