Description
Chicken Piccata with Lemon Sauce is an easy, flavorful Italian-American recipe featuring golden pan-fried chicken breasts in a tangy lemon butter sauce with capers and fresh parsley. This quick weeknight dinner is light, zesty, and perfect for entertaining.
Ingredients
- 8 boneless skinless chicken breast halves (4 ounces each)
- ½ cup egg substitute
- 5 tablespoons lemon juice, divided
- 3 garlic cloves, minced
- ⅛ teaspoon hot pepper sauce
- ½ cup all-purpose flour
- ½ cup grated Parmesan cheese
- ¼ cup minced fresh parsley
- ½ teaspoon salt
- 3 teaspoons olive oil, divided
- 2 tablespoons butter
Instructions
- Flatten chicken breasts to ¼-inch thickness.
- In a shallow dish, mix egg substitute, 2 tbsp lemon juice, garlic, and hot pepper sauce.
- In another dish, combine flour, Parmesan, parsley, and salt.
- Coat chicken in flour mixture, dip in egg mixture, then coat again in flour mixture.
- In a large nonstick skillet, heat 1½ tsp oil over medium heat. Brown 4 chicken halves 3–5 minutes per side. Remove and keep warm. Repeat with remaining chicken and oil.
- In same skillet, melt butter. Add remaining lemon juice. Boil until slightly reduced.
- Drizzle sauce over chicken and serve.
Notes
- For gluten-free: use gluten-free flour.
- For dairy-free: omit Parmesan and use dairy-free butter.
- Substitute chicken with tofu or seitan for a vegetarian version.
- For extra spice, add red pepper flakes.
- Fresh herbs like thyme or basil can be added for flavor variety.
