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chicken piccata with lemon sauce recipe
Ben Carraoli

Chicken Piccata with Lemon Sauce Recipe

Making chicken piccata with lemon sauce was like bringing a slice of Italy into my kitchen. The vibrant tang of fresh lemons, combined with the luscious buttery sauce, turned a simple chicken dish into something extraordinary.
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Course: Dinner
Calories: 232
Ingredients Method Notes

Ingredients
  

  • 8 boneless skinless chicken breast halves (4 ounces each): Flatten to an even thickness for quicker and uniform cooking.
  • 1/2 cup egg substitute: Creates a light coating without adding excess fat.
  • 2 tablespoons plus 1/4 cup dry white wine or chicken broth divided: Adds depth and complements the tangy lemon notes.
  • 5 tablespoons fresh lemon juice divided: Always use fresh lemons for the brightest flavor.
  • 3 garlic cloves minced: Brings aromatic richness to the dish.
  • 1/8 teaspoon hot pepper sauce: Adds a subtle kick; adjust to your liking.
  • 1/2 cup all-purpose flour: Helps create that crispy outer layer.
  • 1/2 cup grated Parmesan cheese: Freshly grated cheese ensures maximum flavor.
  • 1/4 cup minced fresh parsley: Enhances the presentation and adds freshness.
  • 1/2 teaspoon salt: Balances the flavors.
  • 3 teaspoons olive oil divided: Use high-quality olive oil for sautéing.
  • 2 tablespoons butter: Adds creaminess to the sauce.

Method
 

  1. Start by placing each chicken breast between two sheets of plastic wrap or parchment paper. Use a meat mallet to gently pound them until they’re about 1/4-inch thick. Flattening ensures even cooking and gives the chicken that tender bite.
  2. Set up two shallow dishes. Mix egg substitute, two tablespoons of wine, two tablespoons of lemon juice, garlic, and hot pepper sauce in one dish. Combine flour, Parmesan cheese, parsley, and salt in the other. Coat the chicken first in the flour mixture, then dip it into the egg mixture, and finish with another coating of flour.
  3. Heat 1 1/2 teaspoons of olive oil in a nonstick skillet over medium heat. Brown four chicken pieces for 3-5 minutes on each side until golden and cooked through. Remove and keep them warm. Repeat with the remaining chicken, adding more oil if needed.
  4. Once all the chicken is cooked, melt butter in the same skillet. Stir in the remaining white wine and lemon juice, then bring it to a boil. Reduce the heat and cook until the sauce thickens slightly. This tangy, buttery sauce is the star of the dish and ties everything together. Drizzle it over the warm chicken or serve on the side.

Notes

  • Use a hot skillet: Starting with a preheated skillet ensures a beautiful golden crust.
  • Don’t overcrowd the pan: Cook the chicken in batches to avoid steaming.
  • Garnish with extra parsley: A sprinkle before serving elevates the presentation.
  • Pair with sides: Serve it with buttered noodles or roasted vegetables for a complete meal.