Chicken Piccata with Lemon Sauce Recipe
Chicken Piccata with Lemon Sauce Recipe photo by Taste of Home

Chicken Piccata with Lemon Sauce Recipe

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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.
TOTAL TIME: Prep: 25 min. Cook: 25 min.
MAKES:8 servings
TOTAL TIME: Prep: 25 min. Cook: 25 min.
MAKES: 8 servings


  • 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

Nutritional Facts

1 each: 246 calories, 8g fat (4g saturated fat), 79mg cholesterol, 398mg sodium, 8g carbohydrate (0g sugars, trace fiber), 32g protein Diabetic Exchanges:1/2 starch, 4 lean mea


  1. 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.
  2. 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.
  3. 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.
Originally published as Chicken Piccata in Light & Tasty August/September 2004, p52

Full-Bodied White Wine

Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.

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Reviewed Mar. 16, 2016

"Excellent flavors - would add mushrooms next time. Will definitely be making again. Easy to prepare!"

Reviewed Dec. 14, 2015

"Excellent flavor and relatively easy to make. Adding saut?ed mushrooms really made it stand out. We'll be making this again and again."

Reviewed Nov. 15, 2015

"This recipe was delicious! DH called it "a keeper". As suggested by another reviewer, I doubled the sauce, then served it over angel hair."

Reviewed Jun. 30, 2015

"This one is a family favorite, have been making it for years. My husband didn't believe me when I told him it was a "Light" recipe!"

Reviewed Mar. 12, 2015

"Good flavor."

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