My Top Picks

Chicken Piccata with Lemon Sauce

Source: Taste of Home

Restaurant quality, has a delicate lemon flavor and is delicious.
If you like a lot of sauce, double the sauce ingredients

Ingredients

  • 8 (4 oz.) boneless skinless chicken breasts
  • olive oil for frying
  • 2 eggs
  • 2 Tbls. dry white wine (a buttery chardonnay works well)
  • 2 Tbls. fresh lemon juice
  • 3 cloves garlic, minced
  • 1/8 t. hot pepper sauce
  • ½ c. unbleached all-purpose white flour
  • ½ c. grated Parmesan cheese
  • ¼ c. minced fresh parsley (or 4 t. dried)
  • ½ t. salt

Lemon Sauce

  • ¼ c. dry white wine (buttery chardonnay)
  • 3 Tbls. fresh lemon juice
  • 2 Tbls. butter

Instructions

Flatten chicken to ¼-inch thickness.

In a small bowl, with a wire whisk or electric beater, mix the eggs, 2 tablespoons wine, 2 tablespoons lemon juice, garlic and hot pepper sauce. Pour into a shallow dish.

In another shallow dish, combine the flour, Parmesan cheese, parsley and salt.

Coat chicken with flour mixture, dip in egg mixture, then coat again in flour mixture.

In a large nonstick skillet, brown four chicken breast halves in a little oil for 3-5 minutes on each side or until juices run clear. Remove and keep warm. Repeat with remaining chicken, adding a little more oil if needed. Remove and keep warm.

Sauce: In the same pan, melt butter. Add ¼ cup wine and 3 tablespoons lemon juice. Bring to a boil. Boil, uncovered until sauce is reduced by a fourth. Drizzle over chicken.

NOTE: Good served with Basmati rice cooked in chicken broth and my Roasted Broccoli with Garlic & Almonds recipe