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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
  • 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


  • 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
  • In Europe, Parmigiano-Reggiano and Parmesan are considered the same cheese. But in the U.S., Parmesan is a generic term that may not come from Italy’s Parmigiano-Reggiano region. Using the authentic Italian cheese (in a lesser amount than the original’s ½ cup) ensures a cheesy richness in the makeover with less fat and calories.
  • Go for freshly squeezed lemon juice when preparing this summery sipper. Bottled lemon juice, which is from concentrate, won’t provide the same bright, fresh flavor.
  • Check out 100 of our best chicken dinner recipes you should be making tonight.
  • Nutrition 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.
    Every editorial product is independently selected, though we may be compensated or receive an affiliate commission if you buy something through our links.


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    Average Rating:
    • Bonnie
      Feb 23, 2021

      This is the best recipe for Chicken Picatta I have ever made! The flavors in the egg dip and flour are perfect, and it doesn’t fall off the chicken. Perfect lemon sauce. Not sour at all. The only change I made is doubled the sauce and added capers and artichoke hearts. This is a ‘Keeper’ recipe for me! You will impress the hek out of your dinner guests with this! And it can be prepped in advance so all you have to do is put it in the pan. Dinner in less than a half hour!

    • tammycookblogsbooks
      Feb 11, 2021

      The lemon flavor comes through in this tasty dish. I doubled the sauce. As another reviewer suggested you can cut the chicken to size. Slicing chicken into 1/4 inch pieces is how I stretch chicken breasts into more meals.

    • Inez
      Feb 3, 2021

      Cooked this recipe for the first time. It turned out so good and looked very nice. I will be making this recipe again.

    • WRecipes
      Jan 23, 2021

      Delicious, I do not cook much but this was easy. Served over angel hair pasta and would at least double sauce next time. Thank you for sharing

    • Annistacia
      Jan 17, 2021

      This was amaaazzzingggg!!!!!

    • Dukie1
      Dec 31, 2020

      Chicken was great, we both loved it. Had with oven potatoes with thyme, parsley and olive oil. Also green beans with almonds Will make again for sure.

    • Daisy1264
      Nov 23, 2020

      Love this!! Family loves!! I laugh at every review that says it’s time’s really NOT! Prep time calls for 25 minutes...I’ve never spent that long. I do agree with everyone to double the sauce, it’s so good and needs more.

    • kath
      Oct 30, 2020

      Pounding chicken breasts is never as good as slicing them in half. Pounding makes for a mushy texture and TOH suggests you use two sheets of plastic wrap, which your great-great grandchildren will not thank you for as it lasts hundreds of years in the landfill. We loved every part of this but it needed capers and the suggestion to also add artichokes was very welcome and very good. Also doubled the sauce.

    • Patty
      Oct 28, 2020

      Just finished dinner with this. It was so good, my husband offered to do the dishes! Changed up a few things...made double the sauce. And doubled the parsley in the flour mixture. Used white wine and 1/2 tsp. of sugar in the sauce. I thought it was very easy to put together. Great to do as a couple! We had lemon parsley rice and asparagus as sides. Wonderful!!

    • Susan
      Oct 12, 2020

      I found this recipe yesterday and made it for dinner. The only change I made were to use an egg rather than the egg substitute. and I halved the recipe as there are only two of us and half will go for two meals. The lemon sauce has a wonderful yet subtle flavor. I used wine rather than chicken broth so perhaps the sugar in the wine tempered the taste of the sauce as others posted they thought the sauce was too sour; we thought it was perfect. Except not enough! My only changes for the future will be to double the flour mixture as half of the recipe was not enough for the four pieces of chicken; the egg mixture was spot on. I may increase the lemon sauce also. This is certainly a keeper recipe even though it is time consuming.