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Title: Chicken Piccata w/Lemon Sauce
Categories: Poultry, Citrus, Wine, Chilies, Cheese
Yield: 8 servings

8 (4 oz ea) boned, skinned
- chicken thighs or breast
- halves
1/2 c Beaten egg
2 tb + 1/4 c dry white wine or
- chicken broth; divided
5 tb Lemon juice; divided
3 cl Garlic; minced
1/8 ts Hot pepper sauce
1/2 c A-P flour
1/2 c Grated Parmesan cheese
1/4 c Minced fresh parsley
1/2 ts Salt
3 ts Olive oil; divided
2 tb Butter

Flatten chicken to 1/4" 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.

Susan Pursell, Fountain Valley, California

Makes: 8 servings

RECIPE FROM: https://www.tasteofhome.com

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