Chicken Piccata w/ Lemon Sauce (Recipe)

August 18, 2020

Chicken Piccata with Lemon Sauce (Recipe)


✅ 8 boneless skinless chicken breast halves (4 ounces each)

✅ 1/2 cup egg substitute

✅ 2 tablespoons plus 1/4 cup dry white wine or chicken broth, divided

✅ 5 tablespoons lemon juice, divided

✅ 3 garlic cloves, minced

✅ 1/8 teaspoon hot pepper sauce

✅ 1/2 cup all-wheat flour

✅ 1/2 cup grated Parmesan cheese

✅ 1/4 cup minced fresh parsley

✅ 1/2 teaspoon salt

✅ 3 teaspoons olive oil, divided

✅ 2 tablespoons butter


1️⃣ 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.

2️⃣ In a large nonstick skillet, brown four 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

3️⃣ 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.


Servings: 4

Time: 16 mins

Calories: Kcal 348

Recap Video

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