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

Hello everybody, I hope you are having an amazing day today. Today, I’m gonna show you how to make a special dish, lauren's lemon chicken piccata. One of my favorites. For mine, I will make it a bit tasty. This is gonna smell and look delicious.

Lauren's Lemon Chicken Piccata is one of the most favored of recent trending meals in the world. It’s enjoyed by millions every day. It is simple, it is quick, it tastes delicious. They’re fine and they look fantastic. Lauren's Lemon Chicken Piccata is something that I’ve loved my whole life.

To get started with this particular recipe, we must 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. Get 4 boneless skinless chicken thighs
  2. Make ready 2 tbsp plus ¼ cup dry white wine or chicken broth divided
  3. Make ready 1/2 cup egg (substitute) or 4 eggs
  4. Get 1/2 cup grated parmesan cheese
  5. Prepare 1/4 cup minced fresh parsley
  6. Make ready 5 tbsp lemon juice (divided)
  7. Take 1/2 cup all purpose flour
  8. Get 1/2 tsp salt
  9. Get 5 garlic cloves (minced)
  10. Make ready 3 tsp olive oil (divided)
  11. Prepare 2 tbsp butter
  12. Take 1/2 tsp hot pepper sauce (I use cholula)
  13. Prepare 1/2 tsp garlic powder
  14. Take 1 zest of lemon
Instructions 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.1. 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.
  2. 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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