Chicken Piccata is a popular Italian dish known for its light, tangy lemon sauce that complements tender, golden chicken breasts. This dish is perfect for a special dinner or a quick weeknight meal, offering a delightful mix of flavors that’s both satisfying and refreshing. With its crispy, Parmesan-coated chicken and zesty lemon-wine sauce, it’s sure to impress family and friends alike.
Why You’ll Love This Recipe
- Bright and Tangy: The lemon and white wine sauce adds a fresh, tangy flavor that perfectly balances the richness of the chicken.
- Quick and Easy: Ready in under 30 minutes, this dish is perfect for busy nights or when you need something elegant in a hurry.
- Crispy and Tender: The chicken breasts are lightly breaded with flour and Parmesan, making them crispy on the outside and tender on the inside.
Who Is This Recipe For?
This Chicken Piccata with Lemon Sauce recipe is ideal for anyone who loves Italian-inspired flavors and is looking for a quick yet elegant dish. Whether you’re hosting a dinner party or cooking for a busy weeknight, this recipe offers the perfect balance of ease and deliciousness.
Ingredients
For the Chicken:
- 8 chicken breast halves, boneless, skinless (4 oz each)
- ½ cup egg substitute
- 2 tbsp dry white wine
- 2 tbsp lemon juice
- 3 garlic cloves, minced
- A few drops of hot pepper sauce
- ½ cup all-purpose flour
- ½ cup Parmesan cheese, grated
- ¼ cup fresh parsley, minced
- ½ tsp salt
- Olive oil, for cooking
For the Lemon Sauce:
- 2 tbsp butter
- ¼ cup dry white wine
- 3 tbsp lemon juice
Kitchen Equipment You’ll Need
- Meat tenderizer
- Cutting board
- Plastic wrap
- Mixing bowls
- Shallow dishes
- Large skillet
- Tongs or spatula
- Measuring cups and spoons
Step-by-Step Directions
1. Prepare the Chicken
Start by flattening the chicken breast halves to an even thickness. Place a chicken breast half on a cutting board, cover it with plastic wrap, and use a meat tenderizer to gently pound the chicken until it’s about ¼ inch thick. Repeat with the remaining chicken breasts.
2. Make the Egg and Flour Mixtures
In a shallow dish, whisk together the ½ cup of egg substitute, 2 tablespoons of dry white wine, 2 tablespoons of lemon juice, 3 minced garlic cloves, and a few drops of hot pepper sauce. Set aside.
In another shallow dish, mix together ½ cup of flour, ½ cup of grated Parmesan cheese, ¼ cup of minced parsley, and ½ teaspoon of salt.
3. Coat the Chicken
Dip each flattened chicken breast half into the flour mixture, then into the egg mixture, and back into the flour mixture, ensuring each breast is evenly coated. Repeat this process with all the chicken breast halves.
4. Cook the Chicken
Heat olive oil in a large skillet over medium heat. Add the coated chicken breasts to the skillet, cooking for 3-5 minutes per side or until golden brown and cooked through. Once cooked, transfer the chicken to a plate lined with paper towels to drain any excess oil.
5. Make the Lemon Sauce
In the same skillet, melt 2 tablespoons of butter. Once melted, add ¼ cup of dry white wine and 3 tablespoons of lemon juice. Bring the mixture to a boil, then reduce the heat and simmer for a few minutes until the sauce reduces by a fourth.
6. Serve
Serve the chicken breasts warm, drizzled with the lemon sauce. Garnish with additional minced parsley if desired, and enjoy!
Tips and Tricks
- Thin Chicken for Even Cooking: Flattening the chicken breasts ensures even cooking and helps achieve that crispy exterior while keeping the inside juicy.
- Don’t Overcrowd the Pan: Cook the chicken in batches if necessary to avoid overcrowding the skillet, which can prevent the chicken from browning properly.
- Make It Creamy: For a creamier sauce, add a splash of heavy cream to the lemon sauce while it simmers.
