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Chicken Piccata Recipe
8 boneless skinless chicken breast halves (4 oz each)
1/2 cup egg substitute
2 tbsp plus 1/4 cup dry white wine or chicken broth, divided
5 tbsp lemon juice, divided
3 garlic cloves, minced
1/8 tsp hot pepper sauce
1/2 cup all-purpose flour
1/2 cup grated Parmesan cheese
1/4 cup minced fresh parsley
1/2 tsp salt
3 tsp olive oil, divided
2 tbsp butter
Flatten chicken to 1/4-in thickness. In a shallow dish, combine the egg substitute, 2 tbsp wine or broth, 2 tbsp 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. (Hands get so dirty!)
In a large nonstick skillet; brown half of the chicken breasts in 1 1/2 tsp oil for 3-5 min on each side or until juices run clear. Remove chicken anc keep warm. Drain drippings. Repeat with remaining chicken and oil. Remove chicken and keep warm.
In the same pan, melt butter. Add the remaining wine or broth and lemon juice. Bring to a boil. Boil; uncovered, until reduced by a fourth. Drizzle over chicken. Yield - 8 servings
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