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Chicken Piccata with Lemon Sauce


8 boneless skinless chicken breast halves
3 tsp. olive oil, divided
2 T. butter
1/2 c. all-purpose flour
1/2 c. grated Parmesan cheese
1/2 c. egg substitute
1/2 tsp. salt
2 T. plus 1/4 c. dry white wine or chicken broth,
3 garlic cloves, minced
1/4 c. minced fresh parsley
1/8 tsp. hot pepper sauce
5 T. lemon juice, divided

Flatten chicken to 1/4” thickness. In a shallow dish, combine the egg substitute, 2 T. wine, 2 T. lemon
juice, garlic, and hot pepper sauce. In an another shallow dish, combine the flour, Parmesan cheese,
parsley, and salt. Coat chicken with flour mixture, dip in egg mixture, then coat again with flour

In a large nonstick skillet, brown four chicken breast halves in 1-1/2 tsp. oil for 3-5 min. 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.

This recipe was published in the July-August 20 issue of The Ohio Country Register. Pick up our latest issue of The Ohio Country Register for these and other delicious recipes.