Chicken Piccata with Lemon Sauce
Prep Time: 25 min | Cook Time: 25 min
Ingredients:
- 8 boneless skinless chicken breast halves (4 ounces each)
- 1/2 cup egg substitute
- 2 tablespoons plus 1/4 cup 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
Instructions:
- Flatten chicken to 1/4-in. thickness.
- In a shallow dish, combine egg substitute, 2 tablespoons chicken broth, 2 tablespoons lemon juice, garlic, and hot pepper sauce.
- In another dish, combine flour, Parmesan, parsley, and salt.
- Coat chicken with flour mixture, dip in egg mixture, then coat again with flour mixture. 🍳
- In a large nonstick skillet, brown 4 chicken halves in 1-1/2 teaspoons oil for 3-5 minutes on each side until juices run clear.
- Remove and keep warm. Drain drippings.
- Repeat with remaining chicken and oil. 🍳🐔
- In the same pan, melt butter.
- Add the remaining chicken broth and lemon juice.
- Boil until sauce is reduced by a fourth.
- Drizzle over chicken. 🍋🍲
Notes:
Freshly squeezed lemon juice is recommended for a brighter flavor.
For a gluten-free option, use gluten-free flour instead of all-purpose flour.