Easiest Way to Prepare Tasty Lauren's Lemon Chicken Piccata

Lauren's Lemon Chicken Piccata. 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. Browned chicken topped with sauce made from butter, lemon juice, capers, chicken stock, and wine.

Ingredients of Lauren's Lemon Chicken Piccata

1. You need 4 of boneless skinless chicken thighs.
2. Prepare 2 tbsp of plus ¼ cup dry white wine or chicken broth divided.
3. It's 1/2 cup of egg (substitute) or 4 eggs.
4. It's 1/2 cup of grated parmesan cheese.
5. It's 1/4 cup of minced fresh parsley.
6. Prepare 5 tbsp of lemon juice (divided).
7. It's 1/2 cup of all purpose flour.
8. It's 1/2 tsp of salt.
9. Prepare 5 of garlic cloves (minced).
10. You need 3 tsp of olive oil (divided).
11. You need 2 tbsp of butter.
12. You need 1/2 tsp of hot pepper sauce (I use cholula).
13. Prepare 1/2 tsp of garlic powder.
14. It's 1 of zest of lemon.

Jump to Recipe Jump to Video Print Recipe. The ultimate easy meal that will impress family or guests is this Creamy Lemon Chicken Piccata! The chicken is lightly breaded and pan-fried resulting in tender, juicy chicken with a crisp coating and served with a creamy lemon caper. Remove chicken from bag and season all over with salt and black pepper.

Lauren's Lemon Chicken Piccata instructions

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. .
3. 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..
4. 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.

In a shallow dish (or plastic bag), combine flour, lemon zest, paprika, and garlic powder. Add chicken and turn to coat. Season both sides of chicken with kosher salt and pepper. Slice a few VERY thin slices from the lemon, then squeeze the juice from the lemon, set aside. Once you've tried this tangy, yet delicate lemon chicken piccata, you won't hesitate to make it for company.