Chicken Picata

By dawn716

Ingredients

• 8 BONELESS SKINLESS CHICKEN BREAST HALVES
• 1/2 C EGG SUBSTITUTE
• 2 T PLUS 1/4 C DRY WHITE WINE OR CHICKEN BROTH
• 5 T LEMON JUICE, DIVIDED
• 3 GARLIC CLOVES, MINCED
• 1/8 t HOT PEPPER SAUCE
• 1/2 C FLOUR
• 1/2 C GRATED PARMESAN CHEESE
• 1/4 C MINCED FRESH PARSLEY
• 1/2 t SALT
• 3 t OLIVE OIL DIVIDED
• 2 T BUTTER

Preparation

Step 1

FLATTEN CHICKEN TO 1/4 INCH THICKNESS. IN SHALLOW DISK COMBINE EGG, 2 T WINE OR BROTH, 2 T LEMON JUICE, GARLIC AND HOT SAUCE. IN ANOTHER SHALLOW DISH, COMBINE FLOUR, CHEESE, PARSLEY AND SALT. COAT CHICKEN WITH FLOUR MIXTURE, DIP IN EGG MIXTURE THE COAT IN FLOUR AGAIN.

IN LARGE SKILLET BROWN CHICKEN BREASTS IN 1 1/2 t OIL FOR 3-5 MINUTES ON EACH SIDE OR UNTIL JUICES RUN CLEAR. REMOVE CHICKEN AND KEEP WARM.

IN SAME PAN, MELT BUTTER. ADD REMAINING WINE OR BROTH AND LEMON JUICE. BRING TO BOIL. BOIL UNCOVERED UNTIL REDUCED BY 1/4. DRIZZLE OVER CHICKEN.