Chicken Piccata with Lemon Sauce Recipe
Chicken Piccata with Lemon Sauce is a classic Italian-American dish featuring tender, thinly pounded chicken breasts dredged in a flavorful Parmesan and herb crust, then cooked to golden perfection and served with a tangy lemon and white wine sauce. This simple yet elegant recipe combines savory and bright flavors, making it perfect for a quick weeknight dinner or a special occasion meal.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 8 servings 1x
- Category: Main Dish
- Method: Frying
- Cuisine: Italian-American
Ingredients
Scale
Chicken and Coating
- 8 boneless skinless chicken breast halves (4 ounces each)
- 1/2 cup egg substitute
- 1/2 cup all-purpose flour
- 1/2 cup grated Parmesan cheese
- 1/4 cup minced fresh parsley
- 1/2 teaspoon salt
Sauce and Seasoning
- 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
- 3 teaspoons olive oil, divided
- 2 tablespoons butter
Instructions
- Prepare the Chicken: Flatten each chicken breast to 1/4-inch thickness using a meat mallet or rolling pin to ensure even cooking and tender texture.
- Make the Egg Mixture: In a shallow dish, whisk together the egg substitute, 2 tablespoons of white wine (or chicken broth), 2 tablespoons of lemon juice, minced garlic, and hot pepper sauce. This mixture will help the flour coating adhere and infuse flavor.
- Prepare the Flour Coating: In another shallow dish, combine the all-purpose flour, grated Parmesan cheese, minced parsley, and salt. This mixture creates the flavorful crust for the chicken.
- Coat the Chicken: Dip each chicken breast first into the flour mixture, then into the egg substitute mixture, and once again into the flour mixture, ensuring a thorough coating all over. Set the coated chicken aside.
- Cook the Chicken: Heat 2 teaspoons of olive oil in a large skillet over medium-high heat. Add chicken breasts in batches if necessary, cooking each side until golden brown and cooked through, about 3-4 minutes per side. Remove chicken from skillet and keep warm.
- Prepare the Sauce: In the same skillet, add the remaining 1 teaspoon olive oil and 2 tablespoons butter. Once melted, pour in 1/4 cup white wine (or chicken broth) and 3 tablespoons lemon juice. Bring the sauce to a simmer, scraping any browned bits from the pan for extra flavor.
- Finish the Sauce: Allow the sauce to reduce slightly until slightly thickened. Adjust seasoning with salt if needed.
- Serve: Return the cooked chicken breasts to the skillet and spoon the lemon sauce over the top to coat. Garnish with additional minced parsley if desired and serve immediately.
Notes
- For a gluten-free version, substitute all-purpose flour with a gluten-free flour blend.
- The dish pairs beautifully with angel hair pasta, rice, or steamed vegetables.
- Use fresh lemon juice for the best tangy flavor.
- Cooking chicken in batches helps maintain a crispy crust.
- White wine can be replaced with chicken broth for a non-alcoholic option.
Keywords: Chicken Piccata, Lemon Chicken, Italian Chicken Recipe, Parmesan Chicken, Easy Chicken Dinner
