Chicken Piccata with Lemon Sauce

Courtesy of Taste of Home

Chicken piccata is one of those chicken dishes I never get tired of. It's so easy to throw together with staple pantry items you most likely always have on hand. For my chicken, instead of buying thin breasts or cutting them in half, I just pound it out to a nice 1/4 inch thickness. For the sauce, I doubled the amount of butter (4 tbsp) and sauteed 3 tsp of freshed minced garlic for about 5 minutes before adding in capers and fresh parsley. I always sneak in a little heat wherever I can and topped it with red pepper flakes at the end. We kept it simple and paired this with mash potatoes but could easily be served on its own with just a vegetable.

Ingredients:

8 boneless skinless chicken breast halves (4 ounces each)

1/2 cup egg substitute (you can just whisk two eggs instead of the 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:

Step 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.

Step 2: Coat chicken with flour mixture, dip in egg substitute mixture, then coat again with flour mixture.

Step 3: 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.

Step 4: 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.