Chicken Piccata with Lemon Sauce
This classic Chicken Piccata recipe features tender chicken breasts lightly coated in a flavorful Parmesan crust, served with a tangy lemon butter sauce. Perfect for a weeknight dinner or a special occasion!
Ingredients
- 8 boneless skinless chicken breast halves (4 ounces each)
- 1/2 cup egg substitute
- 2 tablespoons + 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 olive oil divided
- 2 tablespoons butter
Instructions
Prepare the Chicken:
- Flatten each chicken breast to about 1/4-inch thickness.
- In a shallow dish, combine egg substitute, 2 tablespoons wine, 2 tablespoons lemon juice, garlic, and hot pepper sauce.
- In another shallow dish, mix flour, Parmesan cheese, parsley, and salt.
Coat the Chicken:
- Dredge each chicken piece in the flour mixture, then dip it in the egg substitute mixture, and coat it again with the flour mixture.
Cook the Chicken:
- Heat 1 1/2 teaspoons olive oil in a large nonstick skillet over medium heat.
- Add 4 chicken breast halves and cook for 3-5 minutes on each side, or until golden and cooked through.
- Remove from the skillet and keep warm. Drain any drippings.
- Repeat with the remaining chicken and 1 1/2 teaspoons olive oil.
Make the Sauce:
- In the same skillet, melt the butter over medium heat.
- Stir in the remaining 1/4 cup wine and 3 tablespoons lemon juice.
- Bring the mixture to a boil and reduce until the sauce thickens slightly (about 25% reduction).
Serve:
- Drizzle the lemon butter sauce over the cooked chicken. Garnish with additional parsley, if desired.
- Enjoy this vibrant, zesty dish with your favorite sides like pasta, roasted vegetables, or a crisp green salad!