Prep Time: 30 mins | Cook Time: 30 mins | Total Time: 1 hr | Servings: 6
This low-carb chicken dinner is an easy and quick recipe that you can make in a single skillet. Chicken coated with Parmesan cheese, seared to perfection, and cooked with a simple but delicious lemon sauce.
Ingredients
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Chicken:
3 pieces Chicken Breasts
½ tsp Salt
½ tsp Black Pepper
1 tsp Italian Seasoning or Oregano
⅓ c. All-purpose Flour
1 egg
1 c. Parmesan packed, grated fine
1 tbsp Olive Oil
2-3 tbsp Butter
Sauce:
1 tbsp Butter
C. White Wine
Juice of one Lemon
Garnish:
Parsley fresh
Lemon Slices
How to make Lemon Chicken Piccata
Chicken:
Step 1: Into two lengthwise slices, cut the chicken breasts.
Step 2: On the chicken cutlets, place a cling wrap, then pound using a meat mallet.
Step 3: Ready three containers or shallow plates.
Step 4: Combine the all-purpose flour, salt, black pepper, and Italian seasoning or oregano in the first plate.
Step 5: In the second plate, break the egg and quickly whisk using a fork.
Step 6: And into the third plate, place the grated Parmesan cheese.
Step 7: First, coat the chicken cutlet in the flour, making sure that the cutlets are completely coated. Dip in the egg then, dredge in Parmesan.
Step 8: Into a dish, place the coated pieces of chicken, leaving enough space in between the pieces.
Step 9: Heat olive oil in a skillet with tbsp butter. Once hot, place the slices of chicken into the pan. About 2 to 3 slices at once to not overcrowd the pan.
Step 10: Flip the pieces of chicken and continue to cook the other side until golden brown. As needed, add the remaining butter to the pan.
Step 11: Set the chicken pieces aside.
Sauce:
Step 1: Into the same pan, add a tbsp butter. Allow it to melt over low heat.
Step 2: To the pan, pour the white wine and stir using a spatula over medium heat.
Step 3: Add in the lemon juice, then decrease the heat and mix well.
Step 4: Remove the pan from the heat.
Garnish:
Step 1: Add the chicken back to the pan with the sauce.
Step 2: Before serving, garnish with some fresh parsley and freshly cut lemon slices. Enjoy hot.
Notes:
If you don’t have Italian seasoning, substitute it with oregano.
During the flattening process, the meat might rip so it is highly recommended to use cling wrap to avoid ripping the meat.
For the wine, you can use any white wine you like. For me, I used a decent Riesling.
If desired, season the sauce with capers. Add this before the white wine.
Nutrition Facts:
Amount Per Serving: Calories 174 | Fat 13g 20% | Saturated Fat 7g 35% | Cholesterol 54mg 18% | Sodium 522mg 22% | Potassium 33mg 1% | Carbohydrates 6g 2% | Fiber 1g 4% | Sugar 1g 1% | Protein 8g 16% | Vitamin A 345IU 7% | Calcium 207mg 21% | Iron 1mg 6%
Ingredients
- Chicken:
- 3 pieces Chicken Breasts
- ½ tsp Salt
- ½ tsp Black Pepper
- 1 tsp Italian Seasoning or Oregano
- ⅓ c. All-purpose Flour
- 1 egg
- 1 c. Parmesan packed, grated fine
- 1 tbsp Olive Oil
- 2-3 tbsp Butter
- Sauce:
- 1 tbsp Butter
- C. White Wine
- Juice of one Lemon
- Garnish:
- Parsley fresh
- Lemon Slices
Instructions
Chicken:
Step 1: Into two lengthwise slices, cut the chicken breasts.
Step 2: On the chicken cutlets, place a cling wrap, then pound using a meat mallet.
Step 3: Ready three containers or shallow plates.
Step 4: Combine the all-purpose flour, salt, black pepper, and Italian seasoning or oregano in the first plate.
Step 5: In the second plate, break the egg and quickly whisk using a fork.
Step 6: And into the third plate, place the grated Parmesan cheese.
Step 7: First, coat the chicken cutlet in the flour, making sure that the cutlets are completely coated. Dip in the egg then, dredge in Parmesan.
Step 8: Into a dish, place the coated pieces of chicken, leaving enough space in between the pieces.
Step 9: Heat olive oil in a skillet with tbsp butter. Once hot, place the slices of chicken into the pan. About 2 to 3 slices at once to not overcrowd the pan.
Step 10: Flip the pieces of chicken and continue to cook the other side until golden brown. As needed, add the remaining butter to the pan.
Step 11: Set the chicken pieces aside.
Sauce:
Step 1: Into the same pan, add a tbsp butter. Allow it to melt over low heat.
Step 2: To the pan, pour the white wine and stir using a spatula over medium heat.
Step 3: Add in the lemon juice, then decrease the heat and mix well.
Step 4: Remove the pan from the heat.
Garnish:
Step 1: Add the chicken back to the pan with the sauce.
Step 2: Before serving, garnish with some fresh parsley and freshly cut lemon slices. Enjoy hot.
Notes
If you don’t have Italian seasoning, substitute it with oregano. During the flattening process, the meat might rip so it is highly recommended to use cling wrap to avoid ripping the meat. For the wine, you can use any white wine you like. For me, I used a decent Riesling. If desired, season the sauce with capers. Add this before the white wine.