MMMMM----- Recipe via Meal-Master (tm) v8.06

     Title: Chicken Piccata With Lemon Sauce
Categories: Poultry, Citrus, Wine, Chilies, Cheese
     Yield: 8 servings

     8    Chicken thighs or breast
          - halves (4 oz ea);
          - boned, skinned
   1/2 c  Egg; beaten
   1/4 c  Dry white wine or chicken
          - broth; +2 tb, divided
     5 tb Lemon juice; divided
     3 cl Garlic; minced
   1/8 ts Hot pepper sauce
   1/2 c  A-P flour
   1/2 c  Parmesan cheese; grated
   1/4 c  Fresh parsley; minced
   1/2 ts Salt
     3 ts Olive oil; divided
     2 tb Butter

 Flatten chicken to 1/4" thickness. In a shallow dish, combine the
 egg substitute, 2 tb wine, 2 tb 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.

 In a large nonstick skillet, brown 4 chicken breast halves in 1-1/2
 ts 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.

 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.

 Recipe by Susan Pursell, Fountain Valley, California

 RECIPE FROM: https://www.tasteofhome.com

 Uncle Dirty Dave's Archives

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