Hello, I’m Elise. Today, I’m gonna show you how to prepare lauren’s lemon chicken piccata recipe. Never skip today’s recipe. This is a very easy recipe to try and is one of my family food recipes. This time, I am going to make it a little bit tastier. This is gonna smell and look delicious. Not to mention, it’s super satisfying.
Lauren’s Lemon Chicken Piccata Recipe
Lauren’s Lemon Chicken Piccata is one of the most popular of current trending foods in the world. It’s simple, it’s fast, it tastes delicious. It is appreciated by millions daily. They’re fine and they look fantastic. Lauren’s Lemon Chicken Piccata is something which I’ve loved my entire life.
To bewith this recipe, we have to prepare a few ingredients. You can cook 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:
- Get 4 boneless skinless chicken thighs
- Get 2 tbsp plus ¼ cup dry white or chicken broth divided
- Make ready 1/2 cup egg (substitute) or 4 eggs
- Get 1/2 cup grated parmesan cheese
- Take 1/4 cup minced fresh parsley
- Get 5 tbsp lemon juice (divided)
- Make ready 1/2 cup all purpose flour
- Get 1/2 tsp salt
- Get 5 garlic cloves (minced)
- Get 3 tsp olive oil (divided)
- Get 2 tbsp butter
- Take 1/2 tsp hot pepper sauce (I use cholula)
- Take 1/2 tsp garlic powder
- Make ready 1 zest of lemon
Instructions to make Lauren’s Lemon Chicken Piccata:
- Flatten chicken to 1/4-in. thickness. In a shallow dish, combine the egg substitute, 2 tablespoons , 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.
- 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.
- In the same pan, melt butter. Add the remaining and lemon juice. Bring to a boil. Boil, uncovered, until sauce is reduced by a fourth. Drizzle over chicken
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