Piccata chicken is delicious and easy to prepare with lemon sauce. The chicken cooks in golden brown and is then drizzled with a light lemon sauce and is sliced by parmesan and pet. Without being too acidic, the light and luscious citrus sauce emerge, it is simply divine. Although I think it’s an impressive dish, this chicken piccata is so simple to make. Sometimes it is incredible how you can transform a few simple ingredients into a fabulous, delicious dish.
Piccata is a process in which food is served in a sauce, sliced, coated, sautéed, and sliced. The dish is Italian, as the name implies, but is made with veal originally. Here I decided to make mine thinly sliced and butterflies with chicken breasts.
Ingredients:
8 (4 oz) of boneless skinless chicken breast, halves
3 tsp olive oil, divided
2 tbsp butter
1/2 cup all-purpose flour
1/2 cup grated Parmesan cheese
1/2 cup egg substitute
1/2 teaspoon salt
2 tbsp plus 1/4 cup dry white wine or chicken broth, divided
1/4 cup minced fresh parsley
1/8 tsp hot pepper sauce
5 tbsp lemon juice, divided
3 garlic cloves, minced
How to Make the Best Chicken Piccata with Lemon Juice
Directions:
Flatten 1/4-in chicken. Combine 2 tbsp of wine, 2 tbsp of lemon juice, garlic, and hot pepper sauce in a shallow dish. Combine flour, Parmesan cheese, parsley, and salt in another low-flowing dish. Coat chicken in a blend of flour, dip into an egg substitute mix and cover with a flour blend again.
Brown in large non-strap pot four chicken breast halves on each side in 1-1/2 tsp for 3-5 minutes or until juices are clear. Remove and keep it warm. Drying drippings. Repeat the rest of the chicken and oil with the process.
Melt the butter in the same bowl. Add the remaining wine and lemon juice. Bring a boil. Bring it to a boil, uncovered, until the sauce reduces to a fourth. Drizzle the chicken over.
Ingredients
- 8 (4 oz) of boneless skinless chicken breast, halves
- 3 tsp olive oil, divided
- 2 tbsp butter
- 1/2 cup all-purpose flour
- 1/2 cup grated Parmesan cheese
- 1/2 cup egg substitute
- 1/2 teaspoon salt
- 2 tbsp plus 1/4 cup dry white wine or chicken broth, divided
- 1/4 cup minced fresh parsley
- 1/8 tsp hot pepper sauce
- 5 tbsp lemon juice, divided
- 3 garlic cloves, minced
Instructions
Flatten 1/4-in chicken. Combine 2 tbsp of wine, 2 tbsp of lemon juice, garlic, and hot pepper sauce in a shallow dish. Combine flour, Parmesan cheese, parsley, and salt in another low-flowing dish. Coat chicken in a blend of flour, dip into an egg substitute mix and cover with a flour blend again.
Brown in large non-strap pot four chicken breast halves on each side in 1-1/2 tsp for 3-5 minutes or until juices are clear. Remove and keep it warm. Drying drippings. Repeat the rest of the chicken and oil with the process.
Melt the butter in the same bowl. Add the remaining wine and lemon juice. Bring a boil. Bring it to a boil, uncovered, until the sauce reduces to a fourth. Drizzle the chicken over.
