Chicken Piccata with Lemon Sauce Recipe

5 29 32
Chicken Piccata with Lemon Sauce Recipe
Chicken Piccata with Lemon Sauce Recipe photo by Taste of Home
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Chicken Piccata with Lemon Sauce Recipe

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5 29 32
Publisher Photo
Once you've tried this tangy, yet delicate chicken piccata, 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 Pursell, Fountain Valley, California
MAKES:
8 servings
TOTAL TIME:
Prep: 25 min. Cook: 25 min.
MAKES:
8 servings
TOTAL TIME:
Prep: 25 min. Cook: 25 min.

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

Nutritional Facts

1 chicken breast half: 232 calories, 9g fat (4g saturated fat), 75mg cholesterol, 346mg sodium, 8g carbohydrate (1g sugars, 0 fiber), 27g protein. Diabetic Exchanges: 3 lean meat, 1 fat, 1/2 starch.

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  • 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
  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

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Reviews forChicken Piccata with Lemon Sauce

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Terry User ID: 9463576 287772
Reviewed May. 14, 2018

"Have not tried this yet but will be this week I was wondering how many real eggs should I use?"

MY REVIEW
odiesprocket User ID: 8843019 286764
Reviewed Apr. 16, 2018

"Delicious. Next time I will make more sauce. My husband loved it."

MY REVIEW
judontmesswithme User ID: 7075186 286428
Reviewed Apr. 9, 2018

"We followed this recipe just about exactly, and it was literally amazing. This is one of the best chicken recipes I've made this year (I know, it's only April). We had it with some brown rice. We will be making this again for sure."

MY REVIEW
Jellybug User ID: 53068 286277
Reviewed Apr. 7, 2018

"My husband and I loved this recipe, I used real eggs, instead of the "egg substitution stuff". I also made extra sauce and served it with fettuccine which soaked up the lemony sauce too and a side of fresh sauteed mushrooms..."

MY REVIEW
Jaci User ID: 9432604 284627
Reviewed Mar. 5, 2018

"This was so good. I found it today; made it today; it couldn't have been easier. It was easy to adjust the recipe for two. I cheated and served it with a box risotto, but even that was good. Enjoy!"

MY REVIEW
DeAnna User ID: 9426971 283984
Reviewed Feb. 20, 2018

"Absolutely Delicious recipe!! I made this for my husband and three sons and it was a hit! The flavors were light and refreshing. This is a great dish to make for company too!!"

MY REVIEW
joycerm53 User ID: 703299 282412
Reviewed Jan. 21, 2018

"This chicken piccata is delicious! Great recipe. easy. . Will definitely make this again. Joyce Moynihan, Volunteer Field Editor."

MY REVIEW
Barbara User ID: 9356819 279084
Reviewed Dec. 11, 2017

"This chicken piccata is delicious; definitely a keeper! I also doubled the sauce ingredients for the extra sauce. My husband really enjoyed the flavor of this dish. He is not generally a lemon fan but the light lemon flavor is not overpowering."

MY REVIEW
luvbugsmama User ID: 3669190 269693
Reviewed Jul. 19, 2017

"quick and easy but felt like you were eating out!"

MY REVIEW
25Carol User ID: 7154652 265833
Reviewed May. 10, 2017

"I doubled the sauce ingredients as my family likes extra sauce. This was delicious and is now on my make again menu."

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