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Delicious Chicken Piccata With Lemon Sauce

Chicken Piccata With Lemon Sauce is tender chicken in a zesty lemon-wine butter sauce—quick, flavorful, and ready in 30 minutes.

Ingredients
  

  • 4 boneless skinless chicken breasts (1½–2 lbs), pounded thin
  • 1 egg substitute or 1 large egg, beaten
  • 4 tbsp dry white wine 2 for chicken coating, 2 for sauce
  • 4 tbsp fresh lemon juice 2 for coating, 2 for sauce
  • 1 garlic clove minced (or ½ tsp garlic powder)
  • A few dashes hot pepper sauce
  • ½ cup all-purpose flour
  • ¼ cup grated Parmesan cheese
  • 1 tbsp dried parsley or 2 tbsp fresh, chopped
  • ½ tsp salt
  • 3 tsp olive oil divided for browning
  • For the Sauce:
  • 1 tbsp unsalted butter
  • Remaining 2 tbsp white wine
  • Remaining 2 tbsp lemon juice

Instructions
 

  • Pound chicken to ¼ inch. In a shallow dish, whisk egg, 2 tbsp wine, 2 tbsp lemon juice, garlic, hot sauce, salt, Parmesan, and parsley. Dredge chicken and shake off excess.
  • Heat 2 tsp oil in a skillet over medium-high. Cook chicken 3–4 minutes per side in batches. Add 1 tsp oil as needed. Transfer to a plate.
  • Lower heat. Add butter, remaining wine, and lemon juice. Stir and simmer 2–3 minutes until slightly thickened.
  • Return chicken to skillet, spoon sauce over, and warm for 1 minute. Serve with extra sauce.