MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Chicken Piccata With Lemon Sauce
 Categories: Poultry, Citrus, Wine, Chilies, Cheese
      Yield: 8 servings
 
      8    Chicken thighs or breast
           - halves (4 oz ea);
           - boned, skinned
    1/2 c  Egg; beaten
    1/4 c  Dry white wine or chicken
           - broth; +2 tb, divided
      5 tb Lemon juice; divided
      3 cl Garlic; minced
    1/8 ts Hot pepper sauce
    1/2 c  A-P flour
    1/2 c  Parmesan cheese; grated
    1/4 c  Fresh parsley; minced
    1/2 ts Salt
      3 ts Olive oil; divided
      2 tb Butter
 
  Flatten chicken to 1/4" thickness. In a shallow dish, combine the
  egg substitute, 2 tb wine, 2 tb lemon juice, garlic and hot pepper
  sauce. In another shallow dish, combine the flour, Parmesan cheese,
  parsley and salt. Coat chicken with flour mixture, dip in egg
  substitute mixture, then coat again with flour mixture.
  
  In a large nonstick skillet, brown 4 chicken breast halves in 1-1/2
  ts 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.
  
  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.
  
  Recipe by Susan Pursell, Fountain Valley, California
  
  RECIPE FROM: https://www.tasteofhome.com
  
  Uncle Dirty Dave's Archives
 
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