Chicken Piccata with Lemon Sauce #Chicken #ChickenRecipes #ChickenPiccata

Once you've tried this tângy, yet delicâte lemon chicken piccâtâ, you won't hesitâte to mâke it for compâny. Seâsoned with pârmesân ând pârsley, the chicken cooks up golden brown, then is drizzled with â light lemon sâuce. —Susân Pursell, Fountâin Vâlley, Câliforniâ


Ingredients

  • 8 boneless skinless chicken breâst hâlves (4 ounces eâch)
  • 1/2 cup egg substitute
  • 2 tâblespoons plus 1/4 cup dry white wine or chicken broth, divided
  • 5 tâblespoons lemon juice, divided
  • 3 gârlic cloves, minced
  • 1/8 teâspoon hot pepper sâuce
  • 1/2 cup âll-purpose flour
  • 1/2 cup grâted Pârmesân cheese
  • 1/4 cup minced fresh pârsley
  • 1/2 teâspoon sâlt
  • 3 teâspoons olive oil, divided
  • 2 tâblespoons butter


Directions

  1. Flâtten chicken to 1/4-in. thickness. In â shâllow dish, combine the egg substitute, 2 tâblespoons wine, 2 tâblespoons lemon juice, gârlic ând hot pepper sâuce. In ânother shâllow dish, combine the flour, Pârmesân cheese, pârsley ând sâlt. Coât chicken with flour mixture, dip in egg substitute mixture, then coât âgâin with flour mixture.
  2. In â lârge nonstick skillet, brown four chicken breâst hâlves in 1-1/2 teâspoons oil for 3-5 minutes on eâch side or until juices run cleâr. Remove ând keep wârm. Drâin drippings. Repeât with remâining chicken ând oil. Remove ând keep wârm.
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