Chicken Piccata
Serves 4
Ingredients
- 4 (4 oz) boneless, skinless chicken breasts
- 1 egg
- 1/4 cup + 1 Tbsp white wine (or chicken broth), divided
- 4 Tbsp lemon juice, divided
- 1 clove garlic, minced
- dash hot pepper sauce
- 1/4 cup all purpose flour
- 1 oz parmesan cheese, grated
- 1/4 tsp salt
- 1/8 cup fresh parsley, minced
- 1 1/2 tsp olive oil
- 2 Tbsp butter
- capers, optional
Instructions
- Flatten chicken to 1/4 inch thickness
- In a shallow dish, combine the egg, 1 Tbsp wine, 1 Tbsp lemon juice, garlic and hot pepper sauce.
- In another shallow dish, combine the flour, parmesan cheese, parsley and salt.
- Coat chicken with flour mixture, shake off excess, dip in egg mixture, then coat again with flour mixture.
- In a large non stick skillet, heat oil and brown the chicken breasts for about 3-5 minutes on each side or until cooked through. Remove and keep warm.
- In the same pan, melt butter, add the remaining wine and lemon juice. Bring to a boil. Boil, uncovered until the sauce is reduced by a fourth.
- Drizzle sauce over chicken.
- Top with capers (optional)
- I like to serve the chicken over angel hair pasta and then drizzle the sauce on top of both the chicken and pasta.