Chicken Piccata with Lemon Sauce
Once you've tried this tangy, yet delicate lemon 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
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
Reviews
This was delicious!! It ended up taking a little longer to prepare than I thought it would, but so worth it! Thank you ??
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
This was a hit in our house. I stuck to the recipe and can't say that I'd make any changes.
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!
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.
It was excellent! For everyday or for special dinners. I have already passed the recipe around!!
Outstanding recipe!!
Excellent! We loved this refreshing chicken dish made with fresh lemons. I agree with making extra sauce, and capers would be a great addition too. Served with rice pilaf, and green salad. A big hit--will be making it again for sure.
This was really delicious, came together fast and everyone loved it. I did make extra sauce and glad I did,it is so good-served it with angel hair pasta and roasted asparagus, dinner ready in under 45 minutes.
Serve this to company, heck. There won't be any left for company, this over the top delicious. My only tweak was to add a drizzle of white wine to the sauce and use a couple of whole eggs. We love sauce so I doubled it and may triple it next time to serve over noodles.