Recipe of Andrew Copley Lauren's Lemon Chicken Piccata

Hello everybody, it’s Louise, welcome to my recipe site. Today, I will show you a way to make a distinctive dish, lauren's lemon chicken piccata. It is one of my favorites food recipes. This time, I’m gonna make it a bit tasty. This is gonna smell and look delicious.

Lauren's Lemon Chicken Piccata is one of the most well liked of recent trending meals in the world. It’s enjoyed by millions daily. It is simple, it’s fast, it tastes delicious. They are nice and they look fantastic. Lauren's Lemon Chicken Piccata is something that I have loved my entire life.

To get started with this particular recipe, we must first prepare a few ingredients. You can have lauren's lemon chicken piccata using 14 ingredients and 4 steps. Here is how you cook it.

The ingredients needed to make Lauren's Lemon Chicken Piccata:

1. Get 4 boneless skinless chicken thighs
2. Take 2 tbsp plus ¼ cup dry white wine or chicken broth divided
3. Get 1/2 cup egg (substitute) or 4 eggs
4. Take 1/2 cup grated parmesan cheese
5. Get 1/4 cup minced fresh parsley
6. Prepare 5 tbsp lemon juice (divided)
7. Make ready 1/2 cup all purpose flour
8. Take 1/2 tsp salt
9. Take 5 garlic cloves (minced)
10. Get 3 tsp olive oil (divided)
11. Prepare 2 tbsp butter
12. Prepare 1/2 tsp hot pepper sauce (I use cholula)
13. Take 1/2 tsp garlic powder
14. Prepare 1 zest of lemon

Instructions to make Lauren's Lemon Chicken Piccata:

1. Flatten chicken to 1/4-in. thickness. In a shallow dish, combine the egg substitute, 2 tablespoons wine, 2 tablespoons lemon juice, garlic and hot pepper sauce. In another shallow dish, combine the flour, Parmesan cheese, parsley ànd salt. Coat chicken with flour mixture, dip in egg substitute mixture, then coat again with flour mixture.
3. In a large nonstick skillet, brown four chicken breast halves in 1-1½ 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.
4. 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

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