Chicken Piccata with Lemon Sauce
We survived spring break. It was a nice week spent with the kids. On the first day of spring break, my boys woke up and said that they were bored an hour later. I knew that I would have to get creative this week. Luckily the weather was nice and we spent a lot of time outside. We enjoyed spending time together as a family. It ended on such a beautiful day today on Easter Sunday. I hope you enjoyed spending it with your family as well!
One of our favorite meals of the week was this Creamy Lemon Chicken Piccatta. It was amazing. My favorite part was that it was a one pot meal and ready on the dinner table in 25 minutes!
Prep: 25 min.
Cook: 25 min.
Total Time : 50 min.
Makes : 8 servings
Ingredients
- 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-purpose 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
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 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 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.
- 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.
