Lauren's Lemon Chicken Piccata
Lauren's Lemon Chicken Piccata

Hey everyone, it is Louise, welcome to our recipe site. Today, we’re going to prepare a distinctive dish, lauren's lemon chicken piccata. It is one of my favorites. For mine, I will make it a bit unique. This is gonna smell and look delicious.

Lauren's Lemon Chicken Piccata is one of the most favored of current trending foods in the world. It is simple, it’s fast, it tastes yummy. It is appreciated by millions every day. They are nice and they look wonderful. Lauren's Lemon Chicken Piccata is something that I have loved my entire life.

To get started with this particular recipe, we must first prepare a few ingredients. You can have lauren's lemon chicken piccata using 14 ingredients and 4 steps. Here is how you cook that.

The ingredients needed to make Lauren's Lemon Chicken Piccata:
  1. Get 4 boneless skinless chicken thighs
  2. Get 2 tbsp plus ¼ cup dry white wine or chicken broth divided
  3. Get 1/2 cup egg (substitute) or 4 eggs
  4. Prepare 1/2 cup grated parmesan cheese
  5. Make ready 1/4 cup minced fresh parsley
  6. Make ready 5 tbsp lemon juice (divided)
  7. Prepare 1/2 cup all purpose flour
  8. Prepare 1/2 tsp salt
  9. Get 5 garlic cloves (minced)
  10. Make ready 3 tsp olive oil (divided)
  11. Take 2 tbsp butter
  12. Take 1/2 tsp hot pepper sauce (I use cholula)
  13. Make ready 1/2 tsp garlic powder
  14. Make ready 1 zest of lemon
Instructions to make Lauren's Lemon Chicken Piccata:
  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 ànd salt. Coat chicken with flour mixture, dip in egg substitute mixture, then coat again with flour mixture.1. In a large nonstick skillet, brown four chicken breast halves in 1-1½ 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.
  2. 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

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