Best Chicken Piccata With Lemon Sauce

Ingredients :
8 boneless skinless chicken breast halves (4 ounces each)

1/8 teaspoon hot pepper sauce
5 tablespoons lemon juice, divided

3 teaspoons olive oil, divided
2 tablespoons butter

3 garlic cloves, minced

1/2 cup all-purpose flour
1/2 cup grated Parmesan cheese

1/4 cup minced fresh parsley

1/2 cup egg substitute
1/2 teaspoon salt
2 tablespoons plus 1/4 cup dry white wine or chicken broth, divided

Instructions:

Flatten chook to 1/4-in. Thickness. In a shallow dish, integrate the egg substitute, 2 tablespoons wine, 2 tablespoons lemon juice, garlic and hot pepper sauce. In some other shallow dish, integrate the flour, Parmesan cheese, parsley and salt. Coat chicken with flour combination, dip in egg substitute aggregate, then coat again with flour mixture.

In a massive nonstick skillet, brown 4 fowl breast halves in 1-half of teaspoons oil for three-5 mins on each aspect or until juices run clear. Remove and preserve heat. Drain drippings. Repeat with final chicken and oil. Remove and maintain heat.
In the same pan, soften butter. Add the last wine and lemon juice. Bring to a boil. Boil, uncovered, till sauce is decreased with the aid of a fourth. Drizzle over chicken.

Test Kitchen Tips
In Europe, Parmigiano-Reggiano and Parmesan are taken into consideration the equal cheese. But within the U.S., Parmesan is a customary term that may not come from Italy’s Parmigiano-Reggiano location. Using the proper Italian cheese (in a lesser quantity than the original’s ½ cup) ensures a cheesy richness inside the makeover with much less fat and calories.
Go for freshly squeezed lemon juice while getting ready this summery sipper. Bottled lemon juice, that is from concentrate, won’t provide the identical bright, clean taste.
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