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"What I like to drink most is wine that belongs to others."--Diogenes , 320 BC, Greek philosopher

Lemon Piccata Chicken Recipe

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This recipe for Lemon Piccata Chicken is from Debbie Malone's Family Favorite Recipes, 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:  
8 boneless skinless chicken breast halves (4 ounces each)
3 teaspoons olive oil, divided
2 tablespoons butter
1/2 cup all-purpose flour
1/2 cup grated Parmesan cheese
1/2 cup egg substitute, or 2 eggs
1/2 teaspoon salt
2 tablespoons plus 1/4 cup dry white wine or chicken broth, divided
1/4 cup minced fresh parsley
1/8 teaspoon hot pepper sauce
5 tablespoons lemon juice, divided
3 garlic cloves, minced
Directions:
Directions:
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 an 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.
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.
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.
Number Of Servings:
Number Of Servings:
4-6
Personal Notes:
Personal Notes:
My best friend Melissa Hudson used to make this with capers. I wish i had her exact recipe. RIP my friend

 

 

 

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