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Chicken Piccata

Once you've tried Susan Pursell's tangy yet delicate entree, you won't hesitate to make it for company. Seasoned with Parmesan and parsley, the chicken cooks up golden brown, then is drizzled with a light lemon sauce. Susan sent the recipe from her home in Fountain City, California.

8 ServingsPrep: 25 min. Cook: 25 min.

Ingredients

8 boneless skinless chicken breast halves (4 ounces each)
1/2 cup egg substitute
2 tablespoons plus 1/4 cup dry white wine or chicken broth, divided
5 tablespoons lemon juice, divided
3 garlic cloves, minced
1/8 teaspoon hot pepper sauce
1/2 cup all-purpose flour
1/2 cup grated Parmesan cheese
1/4 cup minced fresh parsley
1/2 teaspoon salt
3 teaspoons Crisco® Pure Olive Oil, divided
2 tablespoons butter

Directions

Flatten chicken to 1/4-in. thickness. In a shallow dish, combine the
egg substitute, 2 tablespoons wine or broth, 2 tablespoons lemon
juice, garlic and hot pepper sauce. In another shallow dish, combine
the flour, Parmesan cheese, parsley and 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
1-1/2 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 or broth and

2 of 2

Chicken Piccata (continued)

Directions (continued)

lemon juice. Bring to a boil. Boil, uncovered, until sauce is
reduced by a fourth. Drizzle over chicken. Yield: 8 servings.

Nutrition Facts: One chicken breast half equals 246 calories, 8 g fat (4 g saturated fat), 79 mg cholesterol, 398 mg sodium, 8 g carbohydrate, trace fiber, 32 g protein. Diabetic Exchanges: 4 lean meat, 1/2 starch.