Lemony Chicken Piccata
A delicate Golden Brown Lemon Chicken Piccata, seasoned with parmesan and parsley, and drizzled with a light lemon sauce.
Servings 4
Equipment
- 2 Shallow Dishes
- 1 Large Skillet
INGREDIENTS
- 4 BS Chicken Breast halves - 4 ounces each
- ½ lg. Egg
- ¼ cup Dry White Wine or Chicken Broth - divided
- 2 ½ Tbsp. Lemon Juice - divided
- 2 Garlic Cloves - minced
- 1 dash Hot Pepper Sauce
- ¼ cup AP Flour
- ¼ cup Parmesan Cheese - Grated
- 2 oz. Fresh Parsley - Chopped Fine
- ¼ tsp. Salt
- 2 tsp. EVOO - divided
- 2 Tbsp. Butter
INSTRUCTIONS
- Pound Chicken flat to 1/4-in. thickness.
- In a shallow dish, combine the egg, 2 Tbsp. Wine, 1 Tbsp. 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 mixture, then coat again with flour mixture.
- Heat oil in a large nonstick skillet. Brown Chicken Breast halves for 3-5 minutes on each side or until juices run clear. Remove and keep warm. Drain drippings.
- In the same pan, melt butter. Add the remaining wine and lemon juice. Bring to a boil, uncovered, until sauce is reduced to the desired thickness. Drizzle over chicken.
Notes
A side or a bed of White Rice is a great compliment to this dish.
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