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.
Notes
- 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.