Chicken Piccata With Lemon Sauce

Ingredients

• 8 boneless skinless chicken breast halves
• 2 eggs
• 2 tablespoons white wine
• 5 tablespoons lemon juice, divided
• 3 garlic cloves, minced
• 1/8 teaspoon hot pepper sauce
• ½ cup cake flour
• ½ cup grated parmesan cheese
• ¼ cup minced fresh parsley
• ½ teaspoon salt
• 3 teaspoons olive oil, divided
• 2 tablespoons butter
• 1/4 cup chicken stock

Preparation

1. flatten chicken to 1 cm thickness.
2. in a shallow dish, combine the egg , white wine ,2 tablespoons lemon juice, garlic and hot pepper sauce.
3. in a separate bowl, combine the flour, parmesan cheese, parsley and salt.
4. coat chicken with flour mixture, dip in egg mixture, then coat again with flour mixture.
5. in a non-stick skillet, heat up ½ the oil and cook the chicken breasts for 3-5 minutes per side.
6. in the same pan, melt butter. add the chicken stock and remaining lemon juice.
7. bring to a boil and allow the liquid to reduce. drizzle over chicken.