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Chicken Piccata with Lemon Sauce

This chicken cook up untill golden brown and seasoned with parmesan and parsley. Then rizzled with a light lemon sauce. Make this recipe look very good on your dining table.
Prep Time25 mins
Cook Time25 mins
Total Time50 mins
Keyword: Chicken Piccata, Chicken Piccata with Lemon Sauce
Servings: 8
Calories: 232kcal
Author: Kayla


  • 8 boneless skinless chicken breast halves (4 oz each)
  • 2 tbsp plus ¼ cup dry white wine or chicken broth divided
  • ½ cup egg substitute
  • ½ cup grated Parmesan cheese
  • 3 garlic cloves minced
  • ¼ cup minced fresh parsley
  • ½ cup all-purpose flour
  • 5 tbsp lemon juice divided
  • tsp hot pepper sauce
  • 2 tbsp butter
  • ½ tsp salt
  • 3 tsp olive oil divided


  • Flatten chicken to ¼-inch thickness. In a shallow-dish, mix the egg substitute, 2 tbsp lemon juice, 2 tbsp wine, hot pepper sauce and garlic.
  • In another shallow-dish, mix the flour, parsley, parmesan cheese and salt. Coat chicken with flour mixture, dip in egg substitute mixture, then coat with flour mix.
  • In a large non-stick skillet, brown 4 chicken-breast halves at ½ - 1 tsp oil for 3-5minutes on each side or till juices run clear. Remove and keep warm, then drain drippings. Repeat with remaining oil and chicken. Remove and keep warm.
  • In precisely the exact same pan, melt butter. Add the remaining lemon juice and wine, bring to a boil. Boil, uncovered till sauce has been reduced by a fourth. Drizzle over chicken.