Chicken Piccata with Lemon Sauce

Ingredients

• 8 boneless skinless chicken breasts

• 2 eggs

• 2 Tbsp plus 1/4 Cup dry white wine (or chicken broth) keep divided

• 5 Tbsp lemon juice

• 3 Cloves garlic, minced

• 1/8 tsp hot pepper sauce (sriracha)

• 1/2 Cup flour

• 1/2 Cup grated parmesan

• 1/4 Cup minced fresh parsley (a smaller amount of dried acceptable)

• 1/2 tsp salt

• 3 tsp olive oil

• 2 Tbsp butter

Instructions

1. Half chicken breast width wise (two thin full-size breasts) and flatten.

2. In a shallow dish, combine eggs, 2 Tbsp wine, 2 Tbsp lemon, garlic and hot pepper sauce.

3. In a different shallow dish, combine flour, parmesan, parsley, and salt.

4. Dredge chicken in flour, then egg, then flour. Brown in oiled skillet 3-5 mins each side until cooked.

5. Remove chicken.

6. In same skillet, melt butter, add 1/4 Cup wine and remaining lemon juice (3 Tbsp). Bring to a boil and reduce sauce. Drizzle over chicken and serve.

*Note: I rarely do the sauce portion since the chicken is great with other sauces/things.