Category: Poultry - Fresh

Chicken Piccata     

Ingredients:
8 boneless skinless chicken breast halves
1/2 cup egg substitute
2 Tbsp plus 1/4 cup dry white wine or chicken broth, divided
5 Tbsp. lemon juice, divided
3 garlic cloves, minced
1/8 tsp. hot pepper sauce
1/2 cup flour
1/2 cup grated Parmesan cheese
1/4 cup minced fresh parsley
1/2 tsp. salt
3 tsp. olive oil, divided
2 Tbsp. butter

Preparation:
Flatten chicken to 1/4 inch thickness. In a shallow dish, combine the egg substitute, 2 Tbsp. wine or broth, 2 Tbsp. lemon juice, garlic and hot pepper sauce. In another shallow dish, combine the flour, Parmesan cheese, parsley and salt. Coat chicken in flour mixture, dip in egg mixture, then coat again with flour mixture.

In a large nonstick skillet, brown half of the chicken breasts in 1 1/2 tsp. oil for 3-5 minutes on each side or until juices run clear. Remove chicken and keep warm. Drain drippings. Repeat with remaining chicken and oil. Remove chicken and keep warm.

In the same pan, melt butter. Add the remaining wine or broth and lemon juice. Bring to a boil. Boil, uncovered, until reduced by a fourth. Drizzle over chicken.

Date added: 2012-11-18
Number of visits: 2449