Chicken Piccata with Lemon Sauce (Recipe)
Chicken Piccata with Lemon Sauce (Recipe)
Ingredients
✅ eight boneless skinless hen breast halves (4 oz. Each)
✅ half of cup egg replacement
✅ 2 tablespoons plus 1/4 cup dry white wine or fowl broth, divided
✅ five tablespoons lemon juice, divided
✅ three garlic cloves, minced
✅ 1/8 teaspoon warm pepper sauce
✅ half cup all-wheat flour
✅ half of cup grated Parmesan cheese
✅ 1/4 cup minced sparkling parsley
✅ half of teaspoon salt
✅ 3 teaspoons olive oil, divided
✅ 2 tablespoons butter
Instructions
1️⃣ Flatten chicken to at least one/four-in. Thickness. In a shallow dish, combine the egg alternative, 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 bird with flour aggregate, dip in egg replacement mixture, then coat again with flour aggregate.
2️⃣ In a huge nonstick skillet, brown four bird breast halves in 1-half of teaspoons oil for 3-5 mins on each side or till juices run clear. Remove and keep warm. Drain drippings. Repeat with final chicken and oil. Remove and preserve heat
3️⃣ In the equal pan, melt butter. Add the remaining wine and lemon juice. Bring to a boil. Boil, exposed, till sauce is reduced through a fourth. Drizzle over chook.
Enjoy!!!
Ingredients
✅ eight boneless skinless hen breast halves (4 oz. Each)
✅ half of cup egg replacement
✅ 2 tablespoons plus 1/4 cup dry white wine or fowl broth, divided
✅ five tablespoons lemon juice, divided
✅ three garlic cloves, minced
✅ 1/8 teaspoon warm pepper sauce
✅ half cup all-wheat flour
✅ half of cup grated Parmesan cheese
✅ 1/4 cup minced sparkling parsley
✅ half of teaspoon salt
✅ 3 teaspoons olive oil, divided
✅ 2 tablespoons butter
Instructions
1️⃣ Flatten chicken to at least one/four-in. Thickness. In a shallow dish, combine the egg alternative, 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 bird with flour aggregate, dip in egg replacement mixture, then coat again with flour aggregate.
2️⃣ In a huge nonstick skillet, brown four bird breast halves in 1-half of teaspoons oil for 3-5 mins on each side or till juices run clear. Remove and keep warm. Drain drippings. Repeat with final chicken and oil. Remove and preserve heat
3️⃣ In the equal pan, melt butter. Add the remaining wine and lemon juice. Bring to a boil. Boil, exposed, till sauce is reduced through a fourth. Drizzle over chook.
Enjoy!!!
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