Chicken Piccata With Lemon Sauce

Chicken Piccata With Lemon Sauce

5 tablespoons lemon juice, divided
2 tablespoons plus 1/4 cup dry white wine or chicken broth, divided
8 boneless skinless chicken breast halves (4 ounces each)
3 garlic cloves, minced
1/2 cup egg substitute

  • First step is 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.
  • And then, In a large nonstick skillet, brown four 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.
  • And then, visit for full instruction :

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