Chicken Piccata
Chicken Piccata
Serves 4
Blue – 4 points
Purple – 4 points
Green – 7 points
- 4 4oz boneless, skinless chicken breasts
- 1 1/2 tsp olive oil
- 2 tablespoon light butter
- 1/4 cup all purpose flour
- 1 oz parmesan cheese (grated)
- 1 egg
- 1/4 tsp salt
- 1/4 cup + 1 Tbsp white wine or chicken broth (divided)
- 1/8 cup minced fresh parsley
- dash hot pepper sauce
- 4 Tbsp lemon juice (divided)
- 1 cloves garlic (minced)
- 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 over chicken.
- I like to serve the chicken over angel hair pasta and then drizzle the sauce on top of both the chicken and pasta.