Recipe: To Try At Home Lauren's Lemon Chicken Piccata

Recipe: To Try At Home Lauren's Lemon Chicken Piccata Delicious, fresh and tasty.

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.

Lemon Chicken Piccata - a simple yet super impressive chicken piccata in a tasty lemon, butter and capers sauce.

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.

You can have Lauren's Lemon Chicken Piccata using 14 ingredients and 4 steps. Here is how you achieve it.

Ingredients of Lauren's Lemon Chicken Piccata

1. Prepare 4 of boneless skinless chicken thighs.

2. Prepare 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. It’s 1/4 cup of minced fresh parsley.

6. Prepare 5 tbsp of lemon juice (divided).

7. Prepare 1/2 cup of all purpose flour.

8. Prepare 1/2 tsp of salt.

9. You need 5 of garlic cloves (minced).

10. It’s 3 tsp of olive oil (divided).

11. Prepare 2 tbsp of butter.

12. You need 1/2 tsp of hot pepper sauce (I use cholula).

13. Prepare 1/2 tsp of garlic powder.

14. You need 1 of zest of lemon.

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.

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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.

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.

Serve this amazing chicken piccata with a side of angel hair to soak up all those delicious juices.

Report a problem Season chicken with salt and pepper.

Dredge chicken in flour and shake off excess.