Chicken Picata With Lemon Sauce

  

Chicken Picata With Lemon Sauce

This chicken piccata recipe features thinly sliced chicken topped with a rich sauce made from butter, white wine, lemon, and capers for a simple but substantial meal loaded with incredible flavor. Learn how 

to make this deliciously easy, Italian-inspired meal.

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 of oil for 3 to 5 minutes on each side until juices run clear. Remove and keep warm. Drain drippings and 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 uncovered until sauce is reduced by a fourth. Drizzle over chicken