Lemon Chicken Piccata

Serves: 2

Prep Time: 15 minutes

Cook Time: 15 minutes

Total Time: 30 minutes

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Ingredients

• 1 Chicken Breast Halved Horizontally

• 1 Teaspoon Olive Oil

• 1 Tablespoon Unsalted Butter

• 1/4 Cup Plain Flour

• 1/4 Cup Parmesan Cheese Finely Grated

• 1 Egg Lightly Beaten

• 1/2 Teaspoon Salt

• 1/4 Cup Dry White Wine or Chicken Stock

• 2 Tablespoons Flat Leaf Parsley Minced

• Splash Hot Pepper Sauce

• 3 Tablespoons Lemon Juice

• 2 Cloves Garlic Minced

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Directions

1. Flatten chicken to 1/4 inch thickness. In a shallow dish, combine the egg, 1 tablespoon wine or chicken stock, 1 tablespoon 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 non-stick skillet over a medium heat, brown chicken breast halves in oil for 3-5 minutes on each side or until juices run clear. Remove and keep warm.

3. 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 and serve.

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CREDIT: tasteofhome.com