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Chicken Piccata Recipe

Photo by: Taste of Home Chicken Piccata Recipe

Once you've tried Susan Pursell's tangy yet delicate entree, you won't hesitate to make it for company. Seasoned with Parmesan and parsley, the chicken cooks up golden brown, then is drizzled with a light lemon sauce. Susan sent the recipe from her home in Fountain City, California.

This recipe is:

Healthy

Diabetic Friendly

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Chicken Piccata Recipe

Prep: 25 min. Cook: 25 min.

Yield: 8 Servings

25 25 50

Ingredients

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

Directions

Flatten chicken to 1/4-in. thickness. In a shallow dish, combine the egg substitute, 2 tablespoons wine or broth, 2 tablespoons lemon juice, garlic and hot pepper sauce. In another shallow dish, combine the flour, Parmesan cheese, parsley and salt. Coat chicken with flour mixture, dip in egg substitute mixture, then coat again with flour mixture.
In a large nonstick skillet, brown four chicken breast halves in 1-1/2 teaspoons oil for 3-5 minutes on each side or until juices run clear. Remove and keep warm. Drain drippings. Repeat with remaining chicken and oil. Remove and keep warm.
In the same pan, melt butter. Add the remaining wine or broth and lemon juice. Bring to a boil. Boil, uncovered, until sauce is reduced by a fourth. Drizzle over chicken. Yield: 8 servings.

Nutritional Analysis: One chicken breast half equals 246 calories, 8 g fat (4 g saturated fat), 79 mg cholesterol, 398 mg sodium, 8 g carbohydrate, trace fiber, 32 g protein. Diabetic Exchanges: 4 lean meat, 1/2 starch.

Originally published as Chicken Piccata in Light & Tasty August/September 2004, p52

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Reviews for Chicken Piccata (11)

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Reviewed on Jan. 13, 2012 by kleescraga

Excellent recipe. I was cooking for two so halved the recipe and made 3 changes. I sliced the breasts in half, horizontally rather than pounding them; much easier and less messy. For the first step of the bound breading, I dredged the chicken in cornstarch, rather than using the flour/Parmesan cheese mixture twice. I learned this secret in Chinese cooking and the result is always crispy breading. As a last step, I added drained capers to the sauce. Capers are traditional in piccata recipes and my husband enjoys them. This one is going in my "Recipe Box."

Reviewed on Sep. 08, 2011 by idefix

love the fact that it actually has CAPERS!Which is what PICCATA is supposed to have

Reviewed on Feb. 19, 2011 by jillandrews

Absolutely delicious chicken, looks even better than the pictures when cooked to a crispy golden! Like another reviewer, I used cayenne instead of hot sauce which worked just fine. The taste of the chicken is fabulous? However, I usually like piccata sauce with pasta & did not find that to be true in this case... but the sauce was excellent with the chicken.

Reviewed on Jan. 11, 2011 by krissysue2

I made this for dinner tonight and both of my picky eaters ate it. That's a major success in my opinion! I used wheat flour instead of white and added chili powder to the flour mix because I did not have any hot pepper sauce. I baked mine at 400 for 30 minutes instead of frying it and loved how it turned out. I think that next time I will try what most people did and thicken the sauce.

Reviewed on Jul. 28, 2010 by Jean Hampton

Very good. The whole family liked it. I added capers and thickened the sauce with a little cornstarch

Reviewed on Jun. 14, 2010 by Papa H

Recommend garlic in the flour instead of egg wash. Needed more flavor.

Reviewed on Feb. 13, 2010 by Gwenah

We loved this recipe; the crust on the chicken is fantastic. However, I made extra sauce at the end and added lemon juice and capers. We wanted extra sauce for some pasta I served with the chicken.

Reviewed on Jul. 14, 2009 by BluRay

Great recipe. I've been searching for one like this. (with the capers and artichokes.)

Thanks for posting,

BluRay

Reviewed on Nov. 13, 2008 by hedwig54

I prepared this dish for the first time. absolutely loved it. fooled my hubby, did not tell him about parmeson cheese or he would never have tried it. long story short..he loved it too. will make again real soon.

M.Smith

Salem, Al