Chicken Piccata with Lemon Sauce

Chicken Piccata with Lemon Sauce

A tangy, yet delicate Italian classic.

Adapted from Taste of Home

Ingredients

Metric System
Servings
  • 3 oz wine
  • 2.5 oz lemon juice
  • 2 tbsp butter
  • 3 tsp oil
  • 2 egg
  • 3 clove garlic
  • 0.1 tsp hot sauce
  • 4 oz flour
  • 4 oz cheese
  • 2 oz parsley
  • 0.5 tsp salt
  • 8 chicken
  • Step 1

    Flatten chicken to 1/4-in. thickness. In a shallow dish, combine the egg substitute, 2 tablespoons wine, 2 tablespoons lemon juice, garlic and hot pepper sauce. In another shallow dish, combine the flour, Parmesan cheese, parsley and salt. Coat chicken with flour mixture, dip in egg substitute mixture, then coat again with flour mixture.

    Step 2

    In a large nonstick skillet, brown 4 chicken breast halves in 1-1/2 teaspoons oil for 3-5 minutes on each side or until juices run clear. Remove and keep warm. Drain drippings. Repeat with remaining chicken and oil. Remove and keep warm.

    Step 3

    In the same pan, melt butter. Add the remaining wine and lemon juice. Bring to a boil. Boil, uncovered, until sauce is reduced by a fourth. Drizzle over chicken.

    Step 1

    Large skillet

    In the skillet, melt the butter. Add the remaining ingredients and boil, uncovered. Drizzle over chicken and serve.

  • 0.25 cup wine
  • 3 tbsp lemon juice
  • 2 tbsp butter
  • Step 2

    Large skillet

    In a skillet, brown half the chicken in half the oil for 3-5 minutes on each side. Remove and drain drippings. Repeat with remaining chicken.

  • 3 tsp oil
  • Step 3

    Coat chicken with flour mixture, dip in beaten egg mixture, then coat again with flour mixture.

    Step 4

    Wet dish

    Combine the wet ingredients in a shallow dish.

  • 2 egg
  • 2 tbsp wine
  • 2 tbsp lemon juice
  • 3 clove garlic
  • 0.125 tsp hot sauce
  • Step 5

    Dry dish

    Combine the dry ingredients in a shallow dish.

  • 0.5 cup flour
  • 0.5 cup cheese
  • 0.25 cup parsley
  • 0.5 tsp salt
  • Step 6

    Horizontally cut breasts into halves and flatten to 1/4-in. thickness.

  • 8 chicken
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