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Chicken Piccata with Lemon Sauce Recipe

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4.4 from 104 reviews

This Chicken Piccata with Lemon Sauce recipe features tender, boneless chicken breasts lightly coated and sautéed to a golden crisp, then smothered in a vibrant lemon, garlic, and caper sauce. The dish is bright, tangy, and perfect for a quick yet elegant weeknight dinner that balances fresh citrus flavors with savory Parmesan and a touch of butter for richness.

Ingredients

Chicken and Coating

  • 8 boneless skinless chicken breast halves (4 ounces each), flattened to an even thickness
  • 1/2 cup egg substitute
  • 1/2 cup all-purpose flour
  • 1/2 cup grated Parmesan cheese
  • 1/2 teaspoon salt

Sauce

  • 2 tablespoons dry white wine or chicken broth (divided)
  • 5 tablespoons fresh lemon juice (divided)
  • 3 garlic cloves, minced
  • 1/8 teaspoon hot pepper sauce
  • 1/4 cup minced fresh parsley
  • 2 tablespoons butter
  • 3 teaspoons olive oil (divided)

Instructions

  1. Prepare the Chicken: Start by flattening the chicken breasts to an even thickness for uniform cooking. Pat dry to help the coating adhere better.
  2. Coat the Chicken: Pour the egg substitute into a shallow bowl. In a second shallow dish, combine the flour, grated Parmesan cheese, and salt. Dip each chicken breast into the egg substitute, then dredge in the flour mixture until fully coated.
  3. Sauté the Chicken: Heat 2 teaspoons of olive oil in a large skillet over medium-high heat. Add chicken breasts and cook for about 3-4 minutes per side or until golden brown and cooked through. Remove the chicken from the skillet and set aside, keeping warm.
  4. Make the Lemon Sauce: Into the same skillet, add the remaining 1 teaspoon of olive oil. Sauté the minced garlic for about 30 seconds until fragrant. Add the white wine or chicken broth (2 tablespoons) and bring to a simmer, scraping any browned bits from the bottom for extra flavor.
  5. Finish the Sauce: Stir in 3 tablespoons of fresh lemon juice, hot pepper sauce, and butter. Let the sauce simmer gently until the butter is melted and sauce slightly thickens, about 2 minutes.
  6. Combine and Serve: Return the cooked chicken breasts to the skillet, spoon the sauce over them, and cook together for another minute to meld the flavors and heat through. Remove from heat and sprinkle with remaining 2 tablespoons lemon juice and minced fresh parsley before serving.

Notes

  • Flattening chicken breasts to an even thickness ensures they cook evenly without drying out.
  • Use fresh lemon juice instead of bottled for the brightest flavor in the sauce.
  • Adjust the hot pepper sauce to suit your spice preference or omit if you prefer a milder dish.
  • Serve with pasta, rice, or steamed vegetables to complete the meal.
  • Substitute dry white wine with chicken broth if you prefer a non-alcoholic option.

Find it online: https://alinacooks.com/chicken-piccata-with-lemon-sauce-recipe/