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Chicken Piccata with Lemon Sauce Recipe

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This recipe for Chicken Piccata with Lemon Sauce is from Blankenship Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
4 boneless skinless chicken breast halves (4 ounces each)
1 large egg
2 T plus 1/4 cup chicken broth, divided
5 T lemon juice, divided
3 garlic cloves, minced
1/8 t. hot pepper sauce
1/2 cup all-purpose flour
1/2 cup grated fresh Parmesan cheese
1/4 cup minced fresh parsley
1/2 t. salt
3 t. olive oil, divided
2 T butter
1 T cornstarch
Directions:
Directions:
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. 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. In the same pan, melt butter. Add the remaining chicken stock and lemon juice. Bring to a boil. Boil, uncovered, until sauce is reduced by a fourth. Add 1 T cornstarch dissolved in 1/4 cup cold water to mixture. Drizzle over chicken.
Number Of Servings:
Number Of Servings:
4
Preparation Time:
Preparation Time:
30 Minutes

 

 

 

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