Chicken Piccata with Lemon Sauce

This delicious chicken dish is exquìsite and easy to prepare. Serve it wìth herb-roasted potatoes or lemon-rice pilaf.


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.

Test Kitchen Tips
  • In Europe, Parmigiano-Reggiano and Parmesan are considered the same cheese. But in the U.S., Parmesan is a generic term that may not come from Italy’s Parmigiano-Reggiano region. Using the authentic Italian cheese (in a lesser amount than the original’s ½ cup) ensures a cheesy richness in the makeover with less fat and calories.

  • Go for freshly squeezed lemon juice when preparing this summery sipper. Bottled lemon juice, which is from concentrate, won’t provide the same bright, fresh flavor.

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