Description
This dish feels like dinner at a charming little bistro—bright lemon, tender chicken, and a buttery sauce that’s perfect for spooning over pasta or rice. It reminds me of special occasions where the table is set just a little nicer, and everyone takes that first bite with a smile. Classic and comforting, with a touch of flair, this piccata is a must-have in your recipe collection.
Ingredients
8 boneless, skinless chicken breast halves (4 oz each)
½ cup egg substitute
2 tbsp + ¼ cup dry white wine or chicken broth (divided)
5 tbsp lemon juice (divided)
3 garlic cloves, minced
⅛ tsp hot pepper sauce
½ cup all-purpose flour
½ cup grated Parmesan cheese
¼ cup minced fresh parsley
½ tsp salt
3 tsp olive oil (divided)
2 tbsp butter
Instructions
Flatten chicken breasts to even thickness. In a shallow bowl, mix flour, Parmesan, parsley, and salt.
In another bowl, whisk egg substitute, 2 tbsp wine/broth, 2 tbsp lemon juice, garlic, and hot pepper sauce.
Dip chicken into egg mixture, then dredge in flour mixture.
Heat 1 tsp oil in a large skillet over medium heat. Cook chicken in batches, adding oil as needed, until golden and cooked through. Remove and keep warm.
In the same skillet, combine remaining wine/broth and lemon juice. Bring to a boil, stirring to loosen bits from pan. Stir in butter until melted.
Return chicken to skillet just to warm through, spoon sauce over, and serve hot.
Notes
Crisp, citrusy, and delicately rich—this lemony chicken piccata is a dinner that feels like a celebration.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
Nutrition
- Calories: 300 per serving
- Sugar: 0.5g per serving
- Fat: 12g per serving
- Carbohydrates: 10g per serving
- Fiber: 0.5g per serving
- Protein: 35g per serving