Chicken Piccata with Lemon Sauce Recipe
This classic Chicken Piccata recipe features tender, boneless skinless chicken breasts lightly coated in a savory flour and Parmesan mixture, pan-fried to golden perfection and topped with a bright, tangy lemon sauce infused with garlic and white wine. The dish is quick to prepare, delivering a deliciously zesty and elegant meal perfect for family dinners or entertaining guests.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 8 servings 1x
- Category: Main Course
- 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
Marinade and Sauce
- 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
- Flatten and Prepare Chicken: Using a meat mallet or rolling pin, flatten each chicken breast half to 1/4-inch thickness to ensure even cooking. In a shallow dish, whisk together the egg substitute, 2 tablespoons of dry white wine, 2 tablespoons of lemon juice, minced garlic, and hot pepper sauce to create a flavorful marinade.
- Coat Chicken: In another shallow dish, mix the all-purpose flour, grated Parmesan cheese, minced fresh parsley, and salt. Dip each flattened chicken breast first into the flour mixture, then into the egg substitute marinade, and again into the flour mixture to create a double coating for a crispy exterior.
- Cook Chicken: Heat 1 1/2 teaspoons of olive oil in a large nonstick skillet over medium heat. Brown four chicken breasts for 3-5 minutes on each side or until the juices run clear and the chicken reaches an internal temperature of 165°F (74°C). Remove from the skillet and keep warm. Repeat the process for the remaining chicken breasts using the remaining olive oil, then keep them warm as well.
- Make Lemon Sauce: Drain any excess drippings from the skillet, then melt the butter in the same pan over medium heat. Add the remaining 1/4 cup dry white wine and 3 tablespoons lemon juice. Bring the mixture to a boil and cook uncovered until the sauce is reduced by about one fourth and slightly thickened.
- Serve: Drizzle the reduced lemon sauce over the cooked chicken breasts and garnish with additional parsley if desired. Serve immediately while hot and enjoy this zesty, classic Italian-American favorite.
Notes
- For best results, use fresh lemon juice for a bright, natural flavor.
- You can substitute chicken broth for the white wine if preferred or for a non-alcoholic version.
- Ensure the chicken is completely cooked through to an internal temperature of 165°F (74°C) for food safety.
- Serve with pasta, rice, or steamed vegetables for a complete meal.
- Leftover chicken piccata can be stored in an airtight container in the refrigerator for up to 3 days.
Keywords: Chicken Piccata, Lemon Chicken, Italian Chicken Recipe, Pan-Fried Chicken, Easy Dinner