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.