Description
Chicken Piccata with Lemon Sauce is a quick and easy Italian-inspired dish featuring lightly breaded chicken cutlets in a bright, tangy lemon-butter sauce. Perfect for busy weeknights or special occasions, this simple recipe is packed with fresh flavors and ready in under 30 minutes.
Ingredients
Scale
- 8 boneless, skinless chicken breast halves (4 ounces each)
- ½ cup egg substitute
- 2 tablespoons plus ¼ cup dry white wine or chicken broth, divided
- 5 tablespoons lemon juice, divided
- 3 garlic cloves, minced
- ⅛ teaspoon hot pepper sauce
- ½ cup all-purpose flour
- ½ cup grated Parmesan cheese
- ¼ cup minced fresh parsley
- ½ teaspoon salt
- 3 teaspoons olive oil, divided
- 2 tablespoons butter
Instructions
- Prepare the Chicken: Place the chicken breasts between sheets of plastic wrap or parchment paper and pound them to ¼-inch thickness using a meat mallet or rolling pin. This ensures even cooking and a tender texture.
- Create the Coating: In a shallow dish, whisk together the egg substitute, 2 tablespoons of wine, 2 tablespoons of lemon juice, minced garlic, and hot pepper sauce. In another shallow dish, combine the flour, Parmesan cheese, parsley, and salt.
- Coat the Chicken: Dredge each chicken breast in the flour mixture, making sure to shake off any excess. Dip the coated chicken into the egg mixture, then dredge it once more in the flour mixture to create a crispier crust.
- Cook the Chicken: Heat 1 ½ teaspoons of olive oil in a large skillet over medium heat. Cook four pieces of chicken at a time for 3 to 5 minutes per side, until golden brown and the juices run clear. Transfer to a plate and keep warm. Repeat with the remaining chicken and oil, draining any excess drippings between batches.
- Make the Lemon Sauce: In the same skillet, melt the butter over medium heat. Add the remaining wine and lemon juice, then bring the mixture to a boil. Let it cook for a few minutes until the sauce has reduced by about one-fourth, allowing the flavors to concentrate.
- Serve: Drizzle the lemon sauce over the chicken and garnish with extra fresh parsley. Serve immediately with your favorite side dishes.
Notes
- For extra crispy chicken, let the coated pieces rest for 5 minutes before cooking.
- If using chicken thighs instead of breasts, increase the cooking time by a few minutes until the internal temperature reaches 165°F.
- For a richer sauce, stir in a tablespoon of heavy cream before serving.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet over low heat for best results.
- Prep Time: 25 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Pan-Frying
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 chicken breast
- Calories: 232
- Sugar: 1g
- Sodium: 346mg
- Fat: 9g
- Saturated Fat: 4g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 0g
- Protein: 27g
- Cholesterol: 75mg