Easiest Way to Make Appetizing 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.

Easy Lemon Chicken Piccata - You won't believe how quick and simple this is with ingredients you already have on hand! Serve with pasta and you're set! Lauren greutman's coaching program free download! 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

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

If you don't feel like buying a lemon or two at the store, that lemon juice sitting in your fridge would also work. Lemon Chicken Piccata - a simple yet super impressive chicken piccata in a tasty lemon, butter and capers sauce. Capers - this is another key ingredient in this recipe, they'll give the dish more lemony, oily and salt flavor. Parsley - as always, a little bit for garnish because we eat with our eyes.

Lauren's Lemon Chicken Piccata step by step

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..
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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 wine and lemon juice. Bring to a boil. Boil, uncovered, until sauce is reduced by a fourth. Drizzle over chicken.

This savory one-skillet lemon chicken piccata is made all in one skillet and couldn't be easier! Perfect for weeknights and the leftovers save well for lunch the next day. It's gluten free, paleo, low carb and keto. Creamy Chicken Piccata - Let's just start out by stating the obvious, everything is better with a little cream added right? This chicken piccata recipe with lemon caper sauce is a quick and easy weeknight meal.