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Chicken Piccata with Lemon Sauce Recipe
Ash Tyrrell

Chicken Piccata with Lemon Sauce Recipe

When I first made chicken piccata with lemon sauce, I was amazed at how simple yet elegant it turned out. The tangy lemon sauce mingled perfectly with the crispy chicken, creating a dish that felt gourmet yet comfortingly homemade.
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Prep Time 25 minutes
Cook Time 25 minutes
Ingredients Method Notes

Ingredients
  

  • 8 boneless skinless chicken breast halves 4 ounces each: Pound these thin for even cooking and a tender bite.
  • 1/2 cup egg substitute: Helps the coating adhere to the chicken without overpowering the flavor.
  • 2 tablespoons plus 1/4 cup dry white wine or chicken broth divided: Adds depth to the sauce. Use chicken broth if you prefer a non-alcoholic option.
  • 5 tablespoons lemon juice divided: Freshly squeezed lemon juice provides a bright, citrusy flavor. Avoid bottled juice; it won’t taste the same.
  • 3 garlic cloves minced: Enhances the aroma and adds a subtle kick.
  • 1/8 teaspoon hot pepper sauce: Just a touch for a gentle heat that complements the lemon.
  • 1/2 cup all-purpose flour: Gives the chicken a light crispy coating.
  • 1/2 cup grated Parmesan cheese: Freshly grated is ideal for its sharp and nutty taste.
  • 1/4 cup minced fresh parsley: Adds a pop of color and freshness.
  • 1/2 teaspoon salt: To season both the chicken and the coating.
  • 3 teaspoons olive oil divided: Keeps the chicken from sticking and adds a rich, slightly fruity flavor.
  • 2 tablespoons butter: Used in the sauce for creaminess and a silky texture.

Method
 

  1. Start by pounding your chicken breasts to about 1/4-inch thickness. This ensures they cook evenly and stay tender. Mix the egg substitute with 2 tablespoons of wine, 2 tablespoons of lemon juice, minced garlic, and hot pepper sauce in one shallow dish. Prepare another shallow dish with flour, Parmesan cheese, fresh parsley, and salt.
  2. Dip each piece of chicken into the flour mixture, ensuring a light and even coating. Then dip it into the egg mixture and finish by coating it once more in the flour mixture. This double coating gives the chicken a crispy, flavorful texture.
  3. Heat 1 1/2 teaspoons of olive oil in a large skillet over medium heat. Cook four chicken pieces at a time, about 3-5 minutes per side, until golden brown and juices run clear. Transfer these to a plate, keep them warm, and repeat with the remaining chicken.
  4. For the sauce, melt the butter in the same skillet using the leftover drippings for added flavor. Stir in the remaining wine and lemon juice, then bring it to a boil. Allow the sauce to cook uncovered until it reduces by about a quarter. The sauce should thicken slightly and take on an incredible aroma.
  5. Pour the reduced lemon sauce over the cooked chicken or serve it on the side for dipping. Garnish with more parsley for a fresh touch.

Notes

  • Use fresh ingredients whenever possible. The brightness of fresh lemon juice and parsley makes all the difference.
  • Don’t skip pounding the chicken; it ensures even cooking and prevents dry spots.
  • Keep the skillet at medium heat to avoid burning the chicken or the sauce.
  • For a richer sauce, stir in a splash of heavy cream before serving.
  • Allow the chicken to rest for a couple of minutes after cooking to retain its juices.