Chicken Piccata with Lemon Sauce
Indulge in the zesty delights of our Chicken Piccata with Lemon Sauce, featuring succulent chicken breasts, tangy lemon juice, aromatic garlic, and rich Parmesan. Perfect for an elegant dinner!
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Servings: 8
Ingredients
- 8 halves of boneless skinless chicken breasts, approximately 4 ounces each
- 1/2 cup of egg substitute
- 2 tablespoons plus an additional 1/4 cup of dry white wine or chicken broth, divided
- 5 tablespoons of lemon juice divided
- 3 cloves of garlic finely minced
- 1/8 teaspoon of hot pepper sauce
- 1/2 cup of all-purpose flour
- 1/2 cup of finely grated Parmesan cheese
- 1/4 cup of freshly minced parsley
- 1/2 teaspoon of salt
- 3 teaspoons of olive oil divided
- 2 tablespoons of unsalted butter
Instructions
- Preparation of Chicken: Begin by ensuring each chicken breast half is of uniform thickness, approximately one-quarter inch. This is crucial for even cooking and optimal flavor absorption. Utilize a shallow dish to combine the egg substitute, two tablespoons of wine, two tablespoons of lemon juice, minced garlic, and hot pepper sauce. In a separate shallow dish, combine the all-purpose flour, grated Parmesan cheese, minced fresh parsley, and salt.
- Coating and Browning the Chicken: Coat each chicken breast half in the flour mixture, ensuring a light but complete coverage. Following this, dip each coated breast into the egg mixture, and then recoat with the flour mixture. Heat one and a half teaspoons of olive oil in a large nonstick skillet over medium heat. Place four chicken breast halves in the skillet and cook for 3 to 5 minutes on each side, or until the chicken is golden brown and the juices run clear. Transfer the cooked chicken to a warm plate and cover to keep warm. Discard any drippings from the skillet, add the remaining oil, and repeat the process with the remaining chicken halves.
- Sauce Preparation: After all the chicken has been cooked and set aside, melt the unsalted butter in the same skillet. Add the remaining quarter cup of wine and remaining lemon juice to the skillet. Bring the mixture to a boil over medium-high heat, and continue to boil, uncovered, until the sauce has reduced by approximately one-fourth. This reduction concentrates the flavors and creates a more cohesive sauce.
- Final Assembly: Once the sauce has reduced, gently drizzle it over the cooked chicken breasts. This not only adds flavor but also helps to keep the chicken moist and delicious. Serve immediately, ensuring that the chicken is both visually appealing and aromatically enticing.
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