Chicken Piccata with Lemon Sauce #dinner #chickenrecipe

Chicken Piccata with Lemon Sauce #dinner #chickenrecipe

When you've attempted this tart, yet sensitive lemon chicken piccata, you won't falter to make it for organization.

Prepared with parmesan and parsley, the chicken concocts brilliant dark colored, at that point is showered with a light lemon sauce. — Susan Pursell, Fountain Valley, California

Lemon Chicken Piccata – a straightforward yet too amazing chicken piccata in a scrumptious lemon, spread and escapades sauce. Flawless with pasta for a brisk and tasty supper.

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Chicken Piccata with Lemon Sauce #dinner #chickenrecipe


  • 8 boneless skinless chicken breast halves (4 ounces each)
  • 1/2 cup egg substitute
  • 1/2 cup grated Parmesan cheese
  • 1/2 cup all-purpose flour
  • 1/2 teaspoon salt
  • 1/4 cup minced fresh parsley
  • 1/8 teaspoon hot pepper sauce
  • 2 tablespoons butter
  • 2 tablespoons plus 1/4 cup dry white wine or chicken broth, divided
  • 5 tablespoons lemon juice, divided
  • 3 garlic cloves, minced
  • 3 teaspoons olive oil, divided


  1. Flatten chicken to 1/4-in. thickness. In a shallow dish, combine the egg substitute, 2 tablespoons wine, 2 tablespoons lemon juice, garlic and hot pepper sauce. In another shallow dish, combine the flour, Parmesan cheese, parsley and salt. Coat chicken with flour mixture, dip in egg substitute mixture, then coat again with flour mixture.
  2. In a large nonstick skillet, brown four chicken breast halves in 1-1/2 teaspoons oil for 3-5 minutes on each side or until juices run clear. Remove and keep warm. Drain drippings. Repeat with remaining chicken and oil. Remove and keep warm.
  3. In the same pan, melt butter. Add the remaining wine and lemon juice. Bring to a boil. Boil, uncovered, until sauce is reduced by a fourth. Drizzle over chicken.

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