Chicken Piccata With Lemon Sauce
Once you've tried this tangy, yet delicate lemon chicken piccata, you won't hesitate to make it for company. Seasoned with parmesan and parsley, the chicken cooks up golden brown, then is drizzled with a light lemon sauce. Dinner Ideas | Dinner Side Dish | Dinner Dessert | Dinner Appetizer | Dinner | Dinner Recipes
Yield: 1 Servings
Ingredients:8 boneless skinless chicken breast halves (4 ounces each)1/2 cup egg substitutehttps://4.bp.blogspot.com/-g3moZlwQ1e0/Xa_HGYqmoFI/AAAAAAAACn8/w7EVkyRLRMEWR_2mb-ShzqqmM-SKIm7tACNcBGAsYHQ/s1600/Basil_%2526_Lemon_Baked_Salmon_In_Foil.jpg=B28&C28&B29
5 tablespoons lemon juice, divided3 garlic cloves, mincedAnd so on.Instructions: Step one. 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. Next step is, 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. Next step is, Place the salmon on a large piece of foil on a baking sheet. Sprinkle the salmon with paprika, chili powder, salt, and pepper. Complete Instructions: http://www.mycookingadvisor.com/2019/05/chicken-piccata-with-lemon-sauce.html Rated 4/5 based on 79 Reviews