Chicken Piccata with Lemon Sauce #dinner #chicken

Chicken Piccata with Lemon Sauce #dinner #chicken

One of our preferred dinners of the week was this Smooth Lemon Chicken Piccatta. It was astonishing. My preferred part was that it was a one pot feast and prepared on the supper table in a short time!

When you've attempted this tart, yet fragile lemon chicken piccata, you won't stop for a second to make it for organization. Prepared with parmesan and parsley, the chicken concocts brilliant dark colored, at that point is showered with a light lemon sauce.

It is much the same as the great chicken piccata dish, yet with the additional lemon tang. It gives it such a new and heavenly taste to this velvety sauce. The chicken has a delightful breading outwardly and it is impeccable served over some pasta. Everybody in my family adored this dinner. It had such a heavenly flavor and will be one that we make over and over!

Also try our recipe CRISPY OVEN FRIED CHICKEN

Chicken Piccata with Lemon Sauce #dinner #chicken #recipes #easy #weeknight

A quick and easy one pot meal that is on the dinner table in 30 minutes!  Tender breaded chicken in a creamy lemon sauce that the entire family will love!

Ingredients

  • 8 boneless skinless chicken breast halves (4 ounces each)
  • 1/2 cup egg substitute
  • 2 tablespoons plus 1/4 cup dry white wine or chicken broth, divided
  • 5 tablespoons lemon juice, divided
  • 3 garlic cloves, minced
  • 1/8 teaspoon hot pepper sauce
  • 1/2 cup all-purpose flour
  • 1/2 cup grated Parmesan cheese
  • 1/4 cup minced fresh parsley
  • 1/2 teaspoon salt
  • 3 teaspoons olive oil, divided
  • 2 tablespoons butter


Directions
  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 and 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 1-1/2 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.


Read more our recipe : Vegan Lemon Garlic Herb Roasted Potatoes

For more details : https://bit.ly/2Ootbfk

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