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

Hey everyone, it is Jim, welcome to our recipe site. Today, we’re going to prepare a distinctive dish, lauren's lemon chicken piccata. One of my favorites food recipes. For mine, I’m gonna make it a bit tasty. This is gonna smell and look delicious.

Lauren's Lemon Chicken Piccata is one of the most well liked of recent trending foods in the world. It’s enjoyed by millions every day. It’s simple, it’s fast, it tastes delicious. They are nice and they look wonderful. Lauren's Lemon Chicken Piccata is something which I’ve loved my whole life.

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

The ingredients needed to make Lauren's Lemon Chicken Piccata:
  1. Take boneless skinless chicken thighs
  2. Make ready plus ¼ cup dry white wine or chicken broth divided
  3. Take egg (substitute) or 4 eggs
  4. Get grated parmesan cheese
  5. Prepare minced fresh parsley
  6. Take lemon juice (divided)
  7. Make ready all purpose flour
  8. Get salt
  9. Take garlic cloves (minced)
  10. Make ready olive oil (divided)
  11. Make ready butter
  12. Take hot pepper sauce (I use cholula)
  13. Take garlic powder
  14. Prepare zest of lemon
Step by Step 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.
  2. 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.
  3. 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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