Name: Chicken Piccata with Lemon Sauce
Prep time: 25 min
Cook time: 25 min
Total time: 50 min
Cuisine: Italian
Ingredients: 8 boneless skinless chicken breast halves (4 ounces each): The main protein, providing a tender and juicy base for the flavors.; 1/2 cup egg substitute: Binds the flour mixture to the chicken, adding moisture.; 2 tablespoons plus 1/4 cup dry white wine or chicken broth, divided: Enhances flavor; use chicken broth for a non-alcoholic option.; 5 tablespoons lemon juice, divided: Adds a bright, tangy flavor to the dish.; 3 garlic cloves, minced: Provides a pungent, aromatic undertone.; 1/8 teaspoon hot pepper sauce: Introduces a subtle heat element.; 1/2 cup all-purpose flour: Forms the initial coating for the chicken.; 1/2 cup grated Parmesan cheese: Adds a savory, nutty flavor to the coating.; 1/4 cup minced fresh parsley: Offers a fresh, herbaceous note.; 1/2 teaspoon salt: Enhances the overall flavor of the dish.; 3 teaspoons olive oil, divided: Used for cooking, adds a mild, fruity aroma.; 2 tablespoons butter: Adds richness and depth to the sauce.

Description

Indulge in the classic Italian favorite, Chicken Piccata with Lemon Sauce. This easy-to-follow recipe brings you a perfect balance of tangy lemon and tender chicken, ideal for a delightful family dinner or a special occasion. Ready in just 50 minutes!

Ingredients

Scale

8 boneless skinless chicken breast halves (4 ounces each): The main protein, providing a tender and juicy base for the flavors.
1/2 cup egg substitute: Binds the flour mixture to the chicken, adding moisture.
2 tablespoons plus 1/4 cup dry white wine or chicken broth, divided: Enhances flavor; use chicken broth for a non-alcoholic option.
5 tablespoons lemon juice, divided: Adds a bright, tangy flavor to the dish.
3 garlic cloves, minced: Provides a pungent, aromatic undertone.
1/8 teaspoon hot pepper sauce: Introduces a subtle heat element.
1/2 cup all-purpose flour: Forms the initial coating for the chicken.
1/2 cup grated Parmesan cheese: Adds a savory, nutty flavor to the coating.
1/4 cup minced fresh parsley: Offers a fresh, herbaceous note.
1/2 teaspoon salt: Enhances the overall flavor of the dish.
3 teaspoons olive oil, divided: Used for cooking, adds a mild, fruity aroma.
2 tablespoons butter: Adds richness and depth to the sauce.

Instructions

Prepare the Chicken: Start by flattening the chicken breasts to a uniform thickness of about 1/4 inch. This ensures even cooking and tender meat.
Coating Mixture: In a shallow dish, mix the egg substitute, 2 tablespoons wine (or chicken broth), 2 tablespoons lemon juice, minced garlic, and hot pepper sauce. In another dish, combine flour, Parmesan cheese, parsley, and salt.
Coat the Chicken: Dip each chicken breast first in the flour mixture, then in the egg mixture, and again in the flour mixture to ensure a thorough coating.
Cook the Chicken: Heat 1-1/2 teaspoons of olive oil in a large nonstick skillet. Cook the chicken for 3-5 minutes on each side until golden brown and the juices run clear. Remove the cooked chicken and keep it warm. Repeat the process with the remaining chicken and oil.
Prepare the Sauce: In the same skillet, melt butter and add the remaining wine (or chicken broth) and lemon juice. Bring it to a boil and let it reduce by a fourth. Drizzle this sauce over the cooked chicken.

Notes

Use Thin Chicken Breasts: Thinner breasts cook more evenly and quickly.
Fresh Lemon Juice: Opt for fresh lemon juice over bottled for a brighter flavor.
Rest the Chicken: Let the chicken rest for a few minutes after cooking for juicier meat.
Non-Alcoholic Option: Use chicken broth instead of wine for a non-alcoholic version.
Cheese Variations: Experiment with different types of Parmesan for varying flavors.

Prep Time: 25
Cook Time: 25
Category: Main Course
Method: Sautéing
Cuisine: Italian