Recipe: Tasty Lauren's Lemon Chicken Piccata

Lauren's Lemon Chicken Piccata. Browned chicken topped with sauce made from butter, lemon juice, capers, chicken stock, and wine. You aren't going to believe how easy yet delicious this Chicken Piccata recipe is. Not to mention, it's a quick dinnertime meal.

Season both sides of chicken with kosher salt and pepper. Slice a few VERY thin slices from the lemon, then squeeze the juice from the lemon, set aside. Boil the water and dissolve the bullion in the water. You can cook Lauren's Lemon Chicken Piccata using 14 ingredients and 4 steps. Here is how you cook it.

Ingredients of Lauren's Lemon Chicken Piccata

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

Jump to Recipe Jump to Video Print Recipe. The ultimate easy meal that will impress family or guests is this Creamy Lemon Chicken Piccata! The chicken is lightly breaded and pan-fried resulting in tender, juicy chicken with a crisp coating and served with a creamy lemon caper. Discard half the chicken juice from skillet and reduce heat to low.

Lauren's Lemon Chicken Piccata instructions

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..
2. .
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.

To skillet, add butter, garlic, white wine, lemon juice, and capers and bring to a simmer. Add lemon slices and return chicken. Remove chicken from bag and season all over with salt and black pepper. In a shallow dish (or plastic bag), combine flour, lemon zest, paprika, and garlic powder. Add chicken and turn to coat.

Subscribe to receive free email updates: