Description
This Chicken Piccata recipe features tender boneless, skinless chicken breasts coated in a flavorful Parmesan and parsley crust, then pan-fried to golden perfection and served with a tangy lemon and white wine sauce. It’s a quick and elegant Italian-inspired dish perfect for weeknight dinners or entertaining.
Ingredients
Scale
Chicken and Coating
- 8 boneless skinless chicken breast halves (4 ounces each)
- 1/2 cup egg substitute
- 1/2 cup all-purpose flour
- 1/2 cup grated Parmesan cheese
- 1/4 cup minced fresh parsley
- 1/2 teaspoon salt
Sauce and Seasonings
- 2 tablespoons dry white wine or chicken broth, divided
- 5 tablespoons lemon juice, divided
- 3 garlic cloves, minced
- 1/8 teaspoon hot pepper sauce
- 3 teaspoons olive oil, divided
- 2 tablespoons butter
Instructions
- Prepare the Chicken: Flatten chicken breasts to 1/4-inch thickness to ensure even cooking. In a shallow dish, whisk together egg substitute, 2 tablespoons of white wine, 2 tablespoons of lemon juice, minced garlic, and hot pepper sauce. In another shallow dish, combine flour, grated Parmesan cheese, minced parsley, and salt. First, dredge the chicken in the flour mixture, then dip it into the egg mixture, and coat once more with the flour mixture for a flavorful crust.
- Cook the Chicken: Heat 1 1/2 teaspoons of olive oil in a large nonstick skillet over medium heat. Brown 4 chicken halves for 3 to 5 minutes on each side, or until the juices run clear and the crust turns golden brown. Remove the cooked chicken and keep warm. Drain pan drippings to prevent burning. Repeat this process with the remaining 4 chicken breasts and 1 1/2 teaspoons of olive oil. Keep all cooked chicken warm.
- Make the Lemon Sauce: In the same skillet, melt the butter over medium heat. Add the remaining 1/4 cup of white wine and 3 tablespoons of lemon juice to the pan. Bring the mixture to a boil and let it cook uncovered until the sauce reduces by about one-fourth, intensifying the flavors. Drizzle this bright and tangy sauce over the cooked chicken before serving.
Notes
- Flattening the chicken to 1/4-inch thickness helps it cook evenly and quickly.
- You can substitute chicken broth if you prefer not to use white wine.
- For a spicier kick, adjust the hot pepper sauce to taste or omit if sensitive to heat.
- Keep cooked chicken warm in a low oven (around 200°F) while preparing the sauce to maintain temperature.
- This dish pairs wonderfully with rice, pasta, or a light green salad.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Frying
- Cuisine: Italian
Keywords: Chicken Piccata, Lemon Chicken, Italian Chicken Recipe, Parmesan Crusted Chicken, Quick Chicken Recipe
