This Chicken Piccata with Lemon Sauce is a flavorful and elegant dish featuring tender, pan-seared chicken with a tangy, buttery lemon sauce.
Author:Sarah
Prep Time:10 minutes
Cook Time:15 minutes
Total Time:25 minutes
Yield:4 servings 1x
Category:Main Course
Method:Pan-Frying
Cuisine:Italian
Diet:Low-Carb
Ingredients
Scale
8 boneless, skinless chicken breast halves (4 ounces each)
1/2 cup egg substitute
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
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
Flatten chicken breasts to 1/4-inch thickness.
In a shallow dish, mix egg substitute, 2 tablespoons wine, 2 tablespoons lemon juice, garlic, and hot pepper sauce.
In another shallow dish, combine flour, Parmesan cheese, parsley, and salt.
Coat chicken in flour mixture, dip into the egg substitute mixture, then coat again with the flour mixture.
In a large nonstick skillet, heat 1 1/2 teaspoons of oil over medium heat. Brown 4 chicken breast halves for 3-5 minutes on each side until cooked through. Remove and keep warm. Drain drippings.
Repeat with remaining chicken and oil, then remove and keep warm.
In the same pan, melt butter. Add the remaining wine and lemon juice. Bring to a boil and reduce by one-fourth.
Drizzle the sauce over the chicken and serve immediately.
Notes
Flattening the chicken ensures even cooking and a tender texture.
Chicken broth can be used instead of white wine for an alcohol-free version.
Serve with pasta or steamed vegetables for a complete meal.