Chicken Piccata with Lemon Sauce

I made the best tasting chicken tonight for dinner. Chicken Piccata with Lemon Sauce is a delicious  breast coated in a flour mixture with Parmesan cheese, parsley, salt, and then dipped in a seasoned egg substitute mixture.  The breast is then  fried in some olive oil oil until golden brown.

A delicious lemon sauce is the made  using butter, lemon juice and white wine.  The sauce is drizzled over the chicken breasts.

The breast is moist, somewhat tangy, and delicious.   My family loved this dish.


Chicken Piccata with Lemon Sauce
From Taste of Home
 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
1. 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.
2. 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.
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.

Serves 8

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