Description
This Chicken Piccata with Lemon Sauce is a flavorful and elegant dish featuring tender, pan-seared chicken with a tangy, buttery lemon sauce.
Ingredients
Scale
- 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
Instructions
- Flatten chicken breasts to 1/4-inch thickness.
- In a shallow dish, mix egg substitute, 2 tablespoons wine, 2 tablespoons lemon juice, garlic, and hot pepper sauce.
- In another shallow dish, combine flour, Parmesan cheese, parsley, and salt.
- Coat chicken in flour mixture, dip into the egg substitute mixture, then coat again with the flour mixture.
- In a large nonstick skillet, heat 1 1/2 teaspoons of oil over medium heat. Brown 4 chicken breast halves for 3-5 minutes on each side until cooked through. Remove and keep warm. Drain drippings.
- Repeat with remaining chicken and oil, then remove and keep warm.
- In the same pan, melt butter. Add the remaining wine and lemon juice. Bring to a boil and reduce by one-fourth.
- Drizzle the sauce over the chicken and serve immediately.
Notes
- Flattening the chicken ensures even cooking and a tender texture.
- Chicken broth can be used instead of white wine for an alcohol-free version.
- Serve with pasta or steamed vegetables for a complete meal.
Nutrition
- Serving Size: 1 chicken breast half
- Calories: 232 kcal
- Sugar: 1g
- Sodium: 346mg
- Fat: 9g
- Saturated Fat: 4g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 0g
- Protein: 27g
- Cholesterol: 75mg