Chicken Piccata with Lemon Sauce is a classic Italian-American dish known for its bright, tangy flavors and rich, buttery sauce.
Tender chicken breasts are dredged in seasoned flour, pan-fried to a golden perfection, and then simmered in a zesty lemon and white wine sauce.
The addition of garlic, fresh parsley, and a hint of hot pepper sauce gives the dish layers of flavor, while a final swirl of butter adds richness.
This easy-to-make yet elegant meal is perfect for a weeknight dinner or a special occasion.
Serve it with pasta, rice, or roasted vegetables to complete the meal!
Ingredients :
8 Chicken breast, boneless skinless
Produce
3 Garlic cloves
1/4 cup Parsley, fresh
Refrigerated
1/2 cup Egg substitute
Canned Goods
6 tbsp White wine or chicken broth, dry
Condiments
1/8 tsp Hot pepper sauce
5 tbsp Lemon juice
Baking & Spices
1/2 cup All-purpose flour
1/2 tsp Salt
Oils & Vinegars
3 tsp Olive oil
Dairy
2 tbsp Butter
1/2 cup Parmesan cheese, grated
Instructions :
Start by pounding the chicken breasts until they are about 1/4 inch thick.
This ensures they cook evenly and tenderly.
In a shallow dish, combine the all-purpose flour, salt, and a pinch of black pepper.
Dredge the chicken breasts in the flour mixture, shaking off any excess.
Heat olive oil in a large skillet over medium-high heat. Once hot, add the chicken breasts to the skillet.
Cook for about 3-4 minutes on each side, or until they are golden brown and cooked through. Remove the chicken from the skillet and set aside.
In the same skillet, add minced garlic and cook for about 30 seconds, until fragrant.
Pour in the white wine or chicken broth, scraping up any browned bits from the bottom of the skillet.
Stir in the lemon juice, hot pepper sauce, and fresh parsley.
Let the sauce simmer for a few minutes to reduce and thicken slightly.
Reduce the heat to low and swirl in the butter until melted and fully incorporated into the sauce.
This adds richness and flavor to the sauce.
Return the cooked chicken breasts to the skillet, spooning the lemon sauce over them.
Let them simmer in the sauce for an additional minute to heat through.
Sprinkle grated Parmesan cheese over the chicken breasts, allowing it to melt slightly.
Serve the Chicken Piccata hot, garnished with additional fresh parsley and lemon slices if desired.
Enjoy this classic Italian dish with your favorite side dishes like pasta, rice, or roasted vegetables for a complete meal!
For variations of Chicken Piccata, you can easily substitute the chicken with thinly sliced turkey breasts or even pork tenderloin for a different flavor.
For a lighter version, try using zucchini noodles or cauliflower rice as a side instead of pasta or rice.
You can also add capers to the lemon sauce for a more traditional piccata flavor, bringing an extra burst of briny tang.
To make the dish gluten-free, swap the all-purpose flour for a gluten-free alternative like almond or rice flour.
For extra richness, some people like to add a splash of cream to the lemon sauce, creating a creamy piccata variation.
Lastly, be sure to pound the chicken to an even thickness for quick and uniform cooking, and don’t overcook the chicken to keep it tender and juicy!
To store your Chicken Piccata with Lemon Sauce, allow the chicken to cool completely before transferring it to an airtight container. It can be refrigerated for up to 3 days.
When reheating, gently warm the chicken in a skillet over low heat to preserve the tenderness of the meat, adding a bit of chicken broth or water if the sauce thickens too much.
If freezing, place the chicken and sauce in a freezer-safe container or resealable bag, and it can be frozen for up to 3 months.
Thaw the chicken in the refrigerator overnight before reheating.
Keep in mind that the sauce may separate slightly upon reheating, but stirring in a little fresh butter or cream can help restore its creamy texture.