INGREDIENTS
Meat
• 8 Chicken breast, boneless skinless
Produce
• 3 Garlic cloves
• 1/4 cup Parsley, fresh
Refrigerated
• 1/2 cup Egg substitute
Canned Goods
• 6 tbsp White wine or chicken broth, dry
Condiments
• 1/8 tsp Hot pepper sauce
• 5 tbsp Lemon juice
Baking & Spices
• 1/2 cup All-purpose flour
• 1/2 tsp Salt
Oils & Vinegars
• 3 tsp Olive oil
Dairy
• 2 tbsp Butter
• 1/2 cup Parmesan cheese, grated
INSTRUCTIONS
Start by pounding the chicken breasts until they are about 1/4 inch thick. This ensures they cook evenly and tenderly.
In a shallow dish, combine the all-purpose flour, salt, and a pinch of black pepper. Dredge the chicken breasts in the flour mixture, shaking off any excess.
Heat olive oil in a large skillet over medium-high heat. Once hot, add the chicken breasts to the skillet. Cook for about 3-4 minutes on each side, or until they are golden brown and cooked through. Remove the chicken from the skillet and set aside.
In the same skillet, add minced garlic and cook for about 30 seconds, until fragrant.
Pour in the white wine or chicken broth, scraping up any browned bits from the bottom of the skillet.
Stir in the lemon juice, hot pepper sauce, and fresh parsley. Let the sauce simmer for a few minutes to reduce and thicken slightly.
Reduce the heat to low and swirl in the butter until melted and fully incorporated into the sauce. This adds richness and flavor to the sauce.
Return the cooked chicken breasts to the skillet, spooning the lemon sauce over them. Let them simmer in the sauce for an additional minute to heat through.
Sprinkle grated Parmesan cheese over the chicken breasts, allowing it to melt slightly.
Serve the Chicken Piccata hot, garnished with additional fresh parsley and lemon slices if desired.
Enjoy