Chicken Piccata with Lemon Sauce

Name: Chicken Piccata with Lemon Sauce
Prep time: 25 min
Cook time: 25 min
Total time: 50 min
Yield: 8 servings.
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

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

Featured In

35 Lemon Chicken Recipes

Next Recipe

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, 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 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.

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

Reviews

My Review

Click stars to rate

Average Rating:

Ritaeurope

Jul 11, 2019

It was excellent! For everyday or for special dinners. I have already passed the recipe around!!
Debby

Jul 7, 2019

Outstanding recipe!!
Debbie

Jul 7, 2019

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.
Rachel

Jul 6, 2019

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.
slocook805

Jul 5, 2019

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.
MD

Jul 5, 2019

My wife loves this! My mother in law too!! I
Steven C.

Jul 5, 2019

Looks great BUT...how MUCH less of the authentic Italian Parmesan cheese?
PageRD

Jun 1, 2019

This dish is moist and juicy, with a fresh lemon flavor. I agree that I would double the sauce ingredients if I made the full number of chicken breasts. There was really only enough to cover three. I also used two eggs in place of the egg substitute.
MissKarla

May 19, 2019

Flavorful, tender, moist too! No changes needed for this recipe. If you want, capers would add that extra level in taste. Definitely a keeper!
Lisa

Nov 19, 2018

Very delicious. I went with other suggestions to double the sauce ingredients and it worked well. The only addition I made was to add some grated lemon peel into the sauce. The recipe is perfect as is otherwise. Definitely will be making this again.