Chicken Piccata with Lemon Sauce
Total TimePrep: 25 min. Cook: 25 min.
- 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
- Flatten chicken to 1/4-in. thickness. In a shallow dish, combine the egg substitute, 2 tablespoons wine, 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 4 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 and lemon juice. Bring to a boil. Boil, uncovered, until sauce is reduced by a fourth. Drizzle over chicken.
Test Kitchen Tips
Nutrition Facts1 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.
Every product is independently selected by our editors. If you buy something through our links, we may earn an affiliate commission.
Feb 15, 2020
I'm planning to make this for company tomorrow. Can it be prepared in advance and reheated or would that make the chicken tough?
Jan 11, 2020
Complete hit on this one!! LOVE LOVE LOVE IT! Easy to do, not difficult at all...so delicious. One tip, i ended up doubling the flour/parmesean/parsley/salt mix , i had made about 8 pieces of chicken, so the amount per recipe wasn't enough. Also, i doubled the reduction sauce...it was SO good..family loved it, we served it over medium egg noodles...new favorite!!!
Jan 6, 2020
@Melissa Egg substitute is like egg beaters and of course you can use regular eggs. 2 large eggs, scrambled, should be good to start with. It depends on how much chicken you're making. You can always add a little milk to stretch out your scrambled egg mixture. Also, when a recipe calls for butter and does not say unsalted go with salted but it's all in your preference. I always prefer unsalted butter since there is already salt in the recipe not to mention the salt that's in the parmesan and the broth. ??
Jan 3, 2020
Hi! What is egg substitute? Can i use regular eggs? if so how many? Salted or Unsalted butter?
Dec 24, 2019
The whole family loved this! I will definitely recommend it and make it again. I also doubled the sauce and would be fine with tripling it. It's great over the rice.
Nov 30, 2019
This was delicious!! It ended up taking a little longer to prepare than I thought it would, but so worth it! Thank you ??
Nov 2, 2019
This was good. Very good. I scaled it down for one, and that has implications for volumes, of course. I took one bite and thought, "Good but I need a bit more oomph". So out came the Sriracha. Really enjoyed it, I shall do it again. S
Sep 12, 2019
This was a hit in our house. I stuck to the recipe and can't say that I'd make any changes.
Sep 3, 2019
My family devoured this dish! The only change I made was that I used rice flour due to a family members allergy. I doubled the sauce and loved the tart fresh flavor! Excellent recipe!
Aug 2, 2019
Fabulous! My family loved it. My husband said it was restaurant quality. I did cheat and flatten chicken tenders as I had them on hand and they were great. Wouldn't change a thing.