Chicken Piccata with Lemon Sauce

Chicken Piccata with Lemon Sauce

Crispy, golden chicken in a zesty lemon-butter sauce, this Italian-American classic is ready in just 30 minutes! Perfect for weeknights or impressing guests.

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Course: Main Course

Cuisine: Italian-American

Keyword: Chicken Piccata with Lemon Sauce

Prep Time: 25

Cook Time: 25

Total Time: 50

Servings:

Calories: 234kcal

Ingredients

8 boneless, skinless chicken breast halves (4 oz each)
½ cup egg substitute
2 tbsp + ¼ cup 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

Prepare the Chicken:
Pound the chicken breasts to ¼-inch thickness.
In a shallow bowl, whisk together the egg substitute, 2 tbsp wine, 2 tbsp lemon juice, garlic, and hot pepper sauce.
In a separate bowl, combine flour, Parmesan cheese, parsley, and salt.
Coat the Chicken:
Dredge each chicken breast in the flour mixture, dip into the egg mixture, then coat again in the flour mixture.
Cook the Chicken:
Heat 1½ tsp olive oil in a large nonstick skillet over medium heat.
Cook 4 chicken breast halves for 3-5 minutes per side until golden brown and cooked through. Remove and keep warm.
Repeat with remaining chicken and oil.
Make the Sauce:
In the same pan, melt the butter.
Add the remaining ¼ cup wine and 3 tbsp lemon juice.
Bring to a boil and let the sauce reduce by one-fourth.
Serve:
Drizzle the lemon sauce over the chicken.
Garnish with extra parsley if desired.

Nutrition

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