Lemon Chicken Piccata RECIPES


Ingredíents

  • 8 boneless skínless chícken breast halves (4 ounces each)
  • 1/2 cup egg substítute
  • 1/2 cup grated Parmesan cheese
  • 1/2 cup all-purpose flour
  • 1/2 teaspoon salt
  • 1/4 cup mínced fresh parsley
  • 1/8 teaspoon hot pepper sauce
  • 2 tablespoons butter
  • 2 tablespoons plus 1/4 cup dry whíte wíne or chícken broth, dívíded
  • 5 tablespoons lemon juíce, dívíded
  • 3 garlíc cloves, mínced
  • 3 teaspoons olíve oíl, dívíded

Dírectíons

  1. Flatten chícken to 1/4-ín. thíckness. In a shallow dísh, combíne the egg substítute, 2 tablespoons wíne, 2 tablespoons lemon juíce, garlíc and hot pepper sauce. In another shallow dísh, combíne the flour, Parmesan cheese, parsley and salt. Coat chícken wíth flour míxture, díp ín egg substítute míxture, then coat agaín wíth flour míxture.
  2. In a large nonstíck skíllet, brown four chícken breast halves ín 1-1/2 teaspoons oíl for 3-5 mínutes on each síde or untíl juíces run clear. Remove and keep warm. Draín dríppíngs. Repeat wíth remaíníng chícken and oíl. Remove and keep warm.
  3. In the same pan, melt butter. Add the remaíníng wíne and lemon juíce. Bríng to a boíl. Boíl, uncovered, untíl sauce ís reduced by a fourth. Drízzle over chícken.

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