Once you’ve tried this tangy, yet delicate lemon chicken piccata, you won’t hesitate to make it for company. Seasoned with parmesan and parsley, the chicken cooks up golden brown, then is drizzled with a light lemon sauce.
Best Chicken Piccata With Lemon Sauce
- Prep Time: 10 Mins
- Cook Time: 20 Mins
- Total Time: 30 Mins
- Yield: 8 Servings 1x
Ingredients
Scale
1/2 cup all-purpose flour
1/2 cup grated Parmesan cheese
1/2 cup egg substitute
1/2 teaspoon salt8 boneless skinless chicken breast halves (4 ounces each)
3 teaspoons olive oil, divided1/4 cup minced fresh parsley
1/8 teaspoon hot pepper sauce
2 tablespoons butter
2 tablespoons plus 1/4 cup dry white wine or chicken broth, divided
5 tablespoons lemon juice, divided
3 garlic cloves, minced
Instructions
- Flatten chicken to 1/4-in. thickness. In a shallow dish, combine the egg substitute, 2 tablespoons wine, 2 tablespoons lemon juice, garlic, and hot pepper sauce. In an another shallow dish, combine the flour, Parmesan cheese, parsley, and salt. Coat chicken with flour mixture, dip in egg substitute mixture, then coat again with flour mixture.
- In a large nonstick skillet, brown four chicken breast halves in 1-1/2 teaspoons oil for 3-5 minutes on each side or until juices run clear. Remove and keep warm. Drain drippings. Repeat with remaining chicken and oil. Remove and keep warm.
- In the same pan, melt butter. Add the remaining wine and lemon juice. Bring to a boil. Boil, uncovered, until sauce is reduced by a fourth. Drizzle over chicken.
