Chicken Piccata with Lemon Sauce

“Elevate your dinner game with this classic Chicken Piccata recipe with Lemon Sauce! Featuring tender, golden-brown chicken breasts drizzled with a zesty lemon butter sauce, this Italian-inspired dish is bursting with flavor. Perfect for weeknight dinners or special occasions, this easy Chicken Piccata pairs beautifully with pasta, rice, or vegetables. Learn how to make this simple yet elegant recipe with step-by-step instructions and tips. Discover variations, substitutions, and serving suggestions to customize this meal to your taste. Try this Chicken Piccata with Lemon Sauce today and bring a taste of Italy to your table!”

Ingredients

For the Chicken:

• 8 boneless, skinless chicken breast halves (4 oz each)
• ½ cup egg substitute
• 2 tbsp dry white wine
• 2 tbsp lemon juice
• 3 garlic cloves, minced
• A few drops of hot pepper sauce
• ½ cup all-purpose flour
• ½ cup grated Parmesan cheese
• ¼ cup fresh parsley, minced
• ½ tsp salt
• Olive oil for cooking

For the Lemon Sauce:

• 2 tbsp butter
• ¼ cup dry white wine
• 3 tbsp lemon juice

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Instructions

1. Prepare the Chicken:
   • Place each chicken breast half between two sheets of plastic wrap on a cutting board. Flatten with a meat tenderizer to an even thickness. Repeat for all chicken pieces.
2. Mix the Coatings:
   • In a shallow dish, whisk together the egg substitute, white wine, lemon juice, garlic, and hot pepper sauce.
   • In a separate dish, combine the flour, Parmesan cheese, parsley, and salt.
3. Coat the Chicken:
   • Dip each chicken breast half first into the flour mixture, then into the egg mixture, and again into the flour mixture. Ensure the chicken is well coated.
4. Cook the Chicken:
   • Heat a generous amount of olive oil in a large skillet over medium heat. Cook the chicken for 3-5 minutes per side, or until golden brown and cooked through. Transfer the chicken to a plate lined with paper towels to drain excess oil.
5. Make the Lemon Sauce:
   • In the same skillet, melt the butter over medium heat. Add the wine and lemon juice, stirring to deglaze the pan. Bring the mixture to a boil and let it reduce by a quarter.
6. Serve:
   • Plate the chicken and drizzle it with the lemon sauce. Garnish with extra parsley if desired and serve warm.

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Tips

• Tenderizing: Flattening the chicken ensures even cooking and better flavor absorption.
• Low Heat for Sauce: Cook the sauce on medium heat to avoid burning the butter.
• Use Fresh Ingredients: Freshly squeezed lemon juice and minced garlic enhance the flavor.

Variations and Substitutions

• Protein: Swap chicken breasts for chicken thighs or even turkey cutlets.
• Flour: Use almond flour for a gluten-free version.
• Cheese: Replace Parmesan with Pecorino Romano for a sharper taste.

FAQs

Q: Can I make this recipe ahead of time?
A: Yes, you can prepare and cook the chicken ahead of time. Reheat in the oven and make the sauce fresh before serving.

Q: What can I use instead of white wine?
A: Chicken broth or apple cider vinegar diluted with water works well as a substitute.

Serving Suggestions

• Pair with a light arugula salad or roasted asparagus for a balanced meal.
• Serve over angel hair pasta, rice, or mashed potatoes to soak up the sauce.

Why You’ll Love This Recipe

• Classic Elegance: This dish is perfect for both weeknights and special occasions.
• Bursting with Flavor: The zesty lemon sauce elevates the dish to gourmet status.
• Quick and Easy: Ready in under 30 minutes with simple pantry staples.

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