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

Chicken Piccata with Lemon Sauce Recipe

Publisher Photo
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

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.


  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

Nutritional Facts

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.

Full-Bodied White Wine

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

Reviews for Chicken Piccata with Lemon Sauce

5 Star
4 Star
3 Star
2 Star
1 Star
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review
Loading Image
Sort By :
Reviewed Sep. 21, 2012

"So delicious! I wasn't sure how it would turn out bc I had never eaten chicken piccata before, but it was so tasty. I changed the sauce a bit; adding some sauteed mushrooms for flavor and a bit of cornstarch to thicken it slightly. Yummy! Two thumbs up from my hungry bf :)"

Reviewed Jan. 13, 2012

"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 Sep. 8, 2011

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

Reviewed Feb. 19, 2011

"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 Jan. 11, 2011

"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."

Loading Image
Advertise with us

Contests & Promotions

Contests & Promotions

Follow Us

Advertise with us ADVERTISEMENT
Advertise with us ADVERTISEMENT