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Chicken Piccata with Lemon Sauce

Chicken Piccata with Lemon Sauce

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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.

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