Description
Chicken Piccata with Lemon Sauce is a delightful Italian dish that beautifully marries the tangy zest of lemons with savory, tender chicken. Perfect for both weeknight dinners and special gatherings, this easy recipe delivers a flavorful experience that your family and friends will love. The succulent chicken is coated in a crispy Parmesan crust and bathed in a vibrant lemon sauce, making it visually appealing and delicious. Pair it with pasta, salad, or veggies for a complete meal that is healthy, quick to prepare, and guaranteed to impress.
Ingredients
Scale
- 8 boneless skinless chicken breast halves (4 ounces each)
- 1/2 cup egg substitute
- 2 tablespoons + 1/4 cup dry white wine or chicken broth
- 5 tablespoons lemon juice
- 3 garlic cloves, minced
- 1/2 cup all-purpose flour
- 1/2 cup grated Parmesan cheese
- 3 teaspoons olive oil
- 2 tablespoons butter
Instructions
- Flatten the chicken to about 1/4-inch thickness. Prepare two shallow dishes: one for mixing egg substitute, wine, lemon juice, garlic, and hot pepper sauce; the other for combining flour, Parmesan, parsley, and salt.
- Coat each piece of chicken first in the flour mixture, then dip into the egg mixture, followed by another coat in the flour mixture.
- Heat olive oil in a nonstick skillet over medium heat and brown the chicken for about 3-5 minutes on each side until juices run clear. Remove from skillet and keep warm.
- In the same skillet, melt butter and add remaining wine and lemon juice; bring to a boil until reduced by one-fourth.
- Serve the cooked chicken drizzled with lemon sauce.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main
- Method: Frying
- Cuisine: Italian
Nutrition
- Serving Size: 1 chicken breast half (113g)
- Calories: 289
- Sugar: 0g
- Sodium: 540mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 13g
- Fiber: 0g
- Protein: 32g
- Cholesterol: 110mg