Description
This Chicken Piccata with Lemon Sauce features tender, boneless chicken breasts flattened and coated in a flavorful mixture of Parmesan, parsley, and flour, then pan-fried to golden perfection. Finished with a tangy lemon sauce infused with garlic, white wine, and a hint of spice, this classic Italian-American dish is both quick and elegant, perfect for a weeknight dinner or special occasion.
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
Liquid and Flavorings
- 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
Cooking Fats
- 3 teaspoons olive oil, divided
- 2 tablespoons butter
Instructions
- Prepare the chicken: Flatten each chicken breast to 1/4-inch thickness using a meat mallet or rolling pin. This ensures even cooking and tender texture.
- Make the egg wash and coating mixture: In a shallow dish, combine the egg substitute, 2 tablespoons of the white wine, 2 tablespoons lemon juice, minced garlic, and hot pepper sauce. In a separate shallow dish, mix together the flour, grated Parmesan cheese, minced parsley, and salt.
- Coat the chicken: Dip each flattened chicken breast first into the flour mixture, then into the egg substitute mixture, and finally back into the flour mixture to create a double coating. Set aside.
- Cook the chicken: Heat 1 1/2 teaspoons of olive oil in a large nonstick skillet over medium heat. Cook 4 chicken breasts for 3 to 5 minutes on each side or until the juices run clear and the outside is golden brown. Remove the chicken and keep warm. Drain the drippings from the pan.
- Repeat frying: Add the remaining 1 1/2 teaspoons olive oil to the skillet and cook the remaining 4 chicken breasts as before. Remove and keep warm alongside the first batch.
- Prepare the lemon sauce: In the same skillet, melt the butter over medium heat. Add the remaining 1/4 cup white wine and 3 tablespoons lemon juice. Bring the mixture to a boil, then let it simmer uncovered until the sauce reduces by about one-fourth, intensifying the flavors.
- Serve: Drizzle the reduced lemon sauce over the cooked chicken breasts and garnish with additional parsley if desired. Serve immediately for best flavor and texture.
Notes
- Flattening the chicken ensures even cooking and tender results.
- You can substitute chicken broth for white wine if preferred or for a non-alcoholic version.
- Double coating the chicken helps create a crispy exterior while keeping the chicken moist inside.
- Use a nonstick skillet to prevent the coating from sticking and ensure easy browning.
- The sauce can be adjusted to taste by altering the lemon juice quantity for more or less tang.
- Serve with pasta, rice, or steamed vegetables to complete the meal.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Frying
- Cuisine: Italian-American
Keywords: Chicken Piccata, Lemon Chicken, Italian Chicken, Parmesan Chicken, Easy Dinner, Quick Chicken Recipe
