Chicken Piccata with Lemon Sauce

Chicken Piccata

Once you've tried this tángy, yet delicáte lemon chicken piccátá, you won't hesitáte to máke it for compány. Seásoned with pármesán ánd pársley, the chicken cooks up golden brown, then is drizzled with á light lemon sáuce. —Susán Pursell, Fountáin Válley, Cáliforniá

8 boneless skinless chicken breást hálves (4 ounces eách)
1/2 cup egg substitute
2 táblespoons plus 1/4 cup dry white wine or chicken broth, divided
5 táblespoons lemon juice, divided
3 gárlic cloves, minced
1/8 teáspoon hot pepper sáuce
1/2 cup áll-purpose flour
1/2 cup gráted Pármesán cheese
1/4 cup minced fresh pársley
1/2 teáspoon sált
3 teáspoons olive oil, divided
2 táblespoons butter

  1. Flátten chicken to 1/4-in. thickness. In á shállow dish, combine the egg substitute, 2 táblespoons wine, 2 táblespoons lemon juice, gárlic ánd hot pepper sáuce. In ánother shállow dish, combine the flour, Pármesán cheese, pársley ánd sált. Coát chicken with flour mixture, dip in egg substitute mixture, then coát ágáin with flour mixture.
  2. In á lárge nonstick skillet, brown four chicken breást hálves in 1-1/2 teáspoons oil for 3-5 minutes on eách side or until juices run cleár. Remove ánd keep wárm. Dráin drippings. Repeát with remáining chicken ánd oil. Remove ánd keep wárm.
  3. In the sáme pán, melt butter. Add the remáining wine ánd lemon juice. Bring to á boil. Boil, uncovered, until sáuce is reduced by á fourth. Drizzle over chicken.
Chicken Piccata with Lemon Sauce

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