Chicken Piccata with Lemon Sauce Recipe
Chicken Piccata with Lemon Sauce is a classic Italian-American recipe featuring tender chicken breasts coated in a Parmesan and flour mixture, pan-fried to golden perfection, then topped with a tangy lemon and white wine sauce. This dish balances bright citrus flavors with savory garlic and subtle heat from hot pepper sauce, perfect for an elegant yet simple dinner.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Total Time: 40 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 Seasonings
- 2 tablespoons 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 approximately 1/4-inch thickness. In a shallow dish, mix the egg substitute, 2 tablespoons of wine, 2 tablespoons of lemon juice, minced garlic, and hot pepper sauce. In another shallow dish, combine flour, Parmesan cheese, parsley, and salt.
- Coat the chicken: Dip each chicken breast first into the flour mixture, then the egg mixture, and again into the flour mixture to create a double coating.
- Brown the chicken: Heat 1.5 teaspoons of olive oil in a large nonstick skillet over medium heat. Cook 4 chicken breasts for 3-5 minutes per side until juices run clear and chicken is golden brown. Remove chicken to keep warm. Drain drippings from the pan. Repeat the process with the remaining 4 chicken breasts and 1.5 teaspoons olive oil. Keep chicken warm after cooking.
- Make the sauce: Using the same skillet, melt butter over medium heat. Add the remaining 1/4 cup white wine and 3 tablespoons lemon juice. Bring the sauce to a boil, then cook uncovered until the sauce reduces by about one-fourth, intensifying the flavors.
- Serve: Drizzle the reduced lemon sauce over the cooked chicken breasts and serve immediately, garnished with additional parsley if desired.
Notes
- Flattening the chicken breasts ensures even cooking and tender texture.
- Double coating helps create a flavorful and crispy crust.
- Use white wine for more authentic flavor or chicken broth as a non-alcohol alternative.
- Adjust hot pepper sauce quantity based on preferred spice level.
- Serve with pasta, rice, or a green vegetable for a complete meal.
Keywords: Chicken Piccata, Lemon Sauce, Pan-fried Chicken, Italian Chicken Recipe, Easy Dinner
