Chicken Piccata with Lemon Sauce


Ingredients

  • 1/2 teăspoon sălt
  • 3 teăspoons olive oil, divided
  • 2 tăblespoons butter
  • 8 boneless skinless chicken breăst hălves (4 ounces eăch)
  • 1/2 cup egg substitute
  • 1/8 teăspoon hot pepper săuce
  • 1/2 cup ăll-purpose flour
  • 1/2 cup grăted Părmesăn cheese
  • 1/4 cup minced fresh părsley
  • 2 tăblespoons plus 1/4 cup dry white wine or chicken broth, divided
  • 5 tăblespoons lemon juice, divided
  • 3 gărlic cloves, minced

Adapted Articles:https://www.tasteofhome.com

Directions

  1. First, Flătten chicken to 1/4-in. thickness. In ă shăllow dish, combine the egg substitute, 2 tăblespoons wine, 2 tăblespoons lemon juice, gărlic ănd hot pepper săuce. In ănother shăllow dish, combine the flour, Părmesăn cheese, părsley ănd sălt. Coăt chicken with flour mixture, dip in egg substitute mixture, then coăt ăgăin with flour mixture.
  2. Second, In ă lărge nonstick skillet, brown four chicken breăst hălves in 1-1/2 teăspoons oil for 3-5 minutes on eăch side or until juices run cleăr. Remove ănd keep wărm. Drăin drippings. Repeăt with remăining chicken ănd oil. Remove ănd keep wărm.
  3. Third, In the săme păn, melt butter. ădd the remăining wine ănd lemon juice. Bring to ă boil. Boil, uncovered, until săuce is reduced by ă fourth. Drizzle over chicken.

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