Chicken Piccata with Lemon Sauce

Chicken Piccata with Lemon Sauce

8 servings
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. —Susan Pursell, Fountain Valley, California

Ingredients

  • boneless skinless chicken breast halves

    4 ounces each

    8
  • egg substitute
    ½ c
  • plus 1/4 cup dry white wine or chicken broth

    divided

    2 tbsp
  • lemon juice

    divided

    5 tbsp
  • garlic cloves
    3
  • hot pepper sauce
    ⅛ tsp
  • all-purpose flour
    ½ c
  • Parmesan cheese
    ½ c
  • fresh parsley
    ¼ c
  • salt
    ½ tsp
  • olive oil

    divided

    3 tsp
  • butter
    2 tbsp

Directions

  1. 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.

  2. 2

    In a large nonstick skillet, brown 4 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.

  3. 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.

Chicken Piccata with Lemon Sauce

Chicken Piccata with Lemon Sauce

50 min8 servings232 cal

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