Welcome to a delightful culinary journey with this irresistible Chicken Piccata with Lemon Sauce recipe! Whether you’re a fan of simple yet elegant dishes, or you love lemony tangy flavors, this recipe is perfect for impressing guests or enjoying a comforting weeknight meal.
Introduction
Chicken Piccata is a classic Italian-American dish known for its bold flavors and simple preparation. With golden-browned chicken breast, a refreshing lemon sauce, and a touch of garlic, this Chicken Piccata with Lemon Sauce recipe is a favorite for its perfect balance of savory and tangy notes. It’s not only delicious but also a comforting meal that’s surprisingly easy to prepare.
Ingredients for Chicken Piccata with Lemon Sauce
Main 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
Optional Substitutions:
- For a gluten-free option, substitute all-purpose flour with a gluten-free flour blend.
- Dairy-free Parmesan cheese can be used for those with lactose intolerance.
How to Make Chicken Piccata – Step by Step
Step 1: Prep the Chicken
Flatten the chicken breast halves to a 1/4-inch thickness using a meat mallet.
Step 2: Prepare the Egg Mixture
In a shallow dish, whisk together egg substitute, 2 tablespoons wine, 2 tablespoons lemon juice, garlic, and hot pepper sauce.
Step 3: Prepare the Flour Mixture
In another shallow dish, combine flour, Parmesan cheese, parsley, and salt. Coat the chicken breasts in the flour mixture, then dip them in the egg mixture, and coat again in the flour mixture.
Step 4: Cook the Chicken
In a large nonstick skillet, heat 1-1/2 teaspoons of olive oil over medium heat. Cook 4 chicken breast halves for 3-5 minutes on each side or until juices run clear. Remove and keep warm. Repeat with the remaining oil and chicken.
Step 5: Prepare the Lemon Sauce
Using the same skillet, melt butter. Add the remaining wine and lemon juice and bring to a boil. Boil uncovered until the sauce is reduced by a fourth.
Step 6: Drizzle and Serve
Drizzle the reduced lemon sauce over the cooked chicken and serve immediately.
Helpful Tips for Chicken Piccata
- Fresh Lemon Juice: Always opt for freshly squeezed lemon juice for that zesty, fresh flavor. Bottled juice lacks the vibrancy needed for this dish.
- Parmesan Substitutes: In the U.S., “Parmesan” can be used interchangeably with Parmigiano-Reggiano, but for an authentic touch, use Parmigiano-Reggiano from Italy.
Cooking Tips for the Best Chicken Piccata
Best Techniques:
- Pound the Chicken Evenly: This ensures even cooking and avoids dry, overcooked chicken.
- Deglaze the Pan Properly: When preparing the sauce, use a wooden spoon to scrape up the browned bits from the pan, as this adds flavor to the sauce.
Serving Suggestions for Chicken Piccata
Pair this Chicken Piccata with Lemon Sauce with:
- Mashed Potatoes for a creamy contrast to the tangy sauce.
- A fresh side of Steamed Asparagus or Sautéed Spinach.
- For a refreshing beverage, serve with a chilled glass of Sauvignon Blanc or a sparkling water with a lemon wedge.
Nutritional Information
1 chicken breast half provides:
- 232 calories
- 9g fat (4g saturated fat)
- 75mg cholesterol
- 346mg sodium
- 8g carbohydrate (1g sugars, 0g fiber)
- 27g protein
Diabetic Exchanges: 3 lean meat, 1 fat, 1/2 starch.
Storage and Leftovers for Chicken Piccata
Storing:
- Refrigerate leftovers in an airtight container for up to 3 days.
- Reheating: Reheat gently in a skillet over medium-low heat to avoid drying out the chicken. You can also add a splash of water or broth to bring back the moisture.
Frequently Asked Questions (FAQs) for Chicken Piccata
1. Can I use chicken thighs instead of breasts for this recipe?
Yes, but adjust the cooking time as chicken thighs take longer to cook through.
2. What wine pairs well with Chicken Piccata?
A dry white wine like Sauvignon Blanc or Pinot Grigio complements the lemony sauce beautifully.
3. Can this dish be made dairy-free?
Yes, simply substitute the butter and Parmesan with dairy-free alternatives.
4. What’s the best side dish for Chicken Piccata?
A fresh green salad or roasted vegetables are great options to balance the richness of the dish.
2 Related Recipes for Chicken Lovers
- Homemade Yukon Gold Potato Chips – A Crispy Guide – Perfect crunchy chips to pair with your chicken piccata.
- Chicken Jerusalem Recipe – A Culinary Masterpiece – Another chicken dish that blends flavors beautifully.
Conclusion
Thank you for trying this Chicken Piccata with Lemon Sauce recipe! We hope this dish brings joy to your dining table, whether it’s for a special gathering or a casual family dinner. Be sure to let us know how it turned out and feel free to share your unique variations of this recipe!
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Chicken Piccata with Lemon Sauce – Classic Recipe & Tips
Description
Welcome to a delightful culinary journey with this irresistible Chicken Piccata with Lemon Sauce recipe! Whether you’re a fan of simple yet elegant dishes, or you love lemony tangy flavors, this recipe is perfect for impressing guests or enjoying a comforting weeknight meal.
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
Optional Substitutions:
- For a gluten-free option, substitute all-purpose flour with a gluten-free flour blend.
- Dairy-free Parmesan cheese can be used for those with lactose intolerance.
Instructions
Step 1: Prep the Chicken
Flatten the chicken breast halves to a 1/4-inch thickness using a meat mallet.
Step 2: Prepare the Egg Mixture
In a shallow dish, whisk together egg substitute, 2 tablespoons wine, 2 tablespoons lemon juice, garlic, and hot pepper sauce.
Step 3: Prepare the Flour Mixture
In another shallow dish, combine flour, Parmesan cheese, parsley, and salt. Coat the chicken breasts in the flour mixture, then dip them in the egg mixture, and coat again in the flour mixture.
Step 4: Cook the Chicken
In a large nonstick skillet, heat 1-1/2 teaspoons of olive oil over medium heat. Cook 4 chicken breast halves for 3-5 minutes on each side or until juices run clear. Remove and keep warm. Repeat with the remaining oil and chicken.
Step 5: Prepare the Lemon Sauce
Using the same skillet, melt butter. Add the remaining wine and lemon juice and bring to a boil. Boil uncovered until the sauce is reduced by a fourth.
Step 6: Drizzle and Serve
Drizzle the reduced lemon sauce over the cooked chicken and serve immediately.
Equipment
2Pcs Heart Shape Cake Pans, Aluminum Heart Cake Mold, Reusable 10 inch
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Kids Chill Leak-Proof Lunch Box – Included Reusable Ice Pack Keeps Food Cold
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- Fresh Lemon Juice: Always opt for freshly squeezed lemon juice for that zesty, fresh flavor. Bottled juice lacks the vibrancy needed for this dish.
- Parmesan Substitutes: In the U.S., “Parmesan” can be used interchangeably with Parmigiano-Reggiano, but for an authentic touch, use Parmigiano-Reggiano from Italy.
