Chicken Piccata with Lemon Sauce

𝐓𝐎 𝐂𝐎𝐍𝐓𝐈𝐍𝐔𝐄 𝐑𝐄𝐂𝐄𝐈𝐕𝐈𝐍𝐆 𝐌𝐘 𝐑𝐄𝐂𝐈𝐏𝐄𝐒 𝐓𝐘𝐏𝐄 “𝐘𝐄𝐒”

Ingredients

• Meat
  • 8 Chicken breasts, boneless skinless
• Produce
  • 3 Garlic cloves
  • 1/4 cup fresh Parsley
• Refrigerated
  • 1/2 cup Egg substitute
• Canned Goods
  • 6 tbsp dry White wine or chicken broth
• 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 grated Parmesan cheese

Instructions

1. Start by pounding the chicken breasts until they are about 1/4 inch thick. This ensures they cook evenly and tenderly.
2. 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.
3. 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.
4. In the same skillet, add minced garlic and cook for about 30 seconds, until fragrant.
5. Pour in the white wine or chicken broth, scraping up any browned bits from the bottom of the skillet.
6. Stir in the lemon juice, hot pepper sauce, and fresh parsley. Let the sauce simmer for a few minutes to reduce and thicken slightly.
7. 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.
8. 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.
9. Sprinkle grated Parmesan cheese over the chicken breasts, allowing it to melt slightly.
10. Serve the Chicken Piccata hot, garnished with additional fresh parsley and lemon slices if desired.

Enjoy this classic Italian dish with your favorite side dishes like pasta, rice, or roasted vegetables for a complete meal!