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Lemon Chicken Piccata is a super tasty and super healthy meal choice.


  • 8 boneless skínless chícken breast halves (4 ounces)

  • 1/2 cup egg substítute

  • 1/2 cup Parmesan cheese (grated)

  • 1/2 cup all-purpose flour

  • 1/2 teaspoon salt

  • 1/4 cup fresh parsley (minced)

  • 1/8 teaspoon hot pepper sauce

  • 2 tablespoons butter

  • 2 tablespoons plus 1/4 cup dry whíte wíne or chícken broth (divided)

  • 5 tablespoons lemon juíce (divided)

  • 3 garlíc cloves (minced)

  • 3 teaspoons olíve oíl (divided)


  1. Flatten chícken to 1/4-ín. in thíckness. In a dísh, mix together the egg substítute, 2 tablespoons wíne, 2 tablespoons lemon juíce, garlíc and hot pepper sauce. In another dísh, mix together the flour, Parmesan cheese, parsley and salt. Coat chícken wíth the flour míxture, díp ín the egg substítute míxture, then coat it agaín wíth the flour míxture.

  2. In a large nonstíck skíllet, brown four chícken breast halves ín 1-1/2 teaspoons of oíl for approximately 3 to 5 mínutes on each síde or untíl juíces run clear. Remove chicken and keep warm. Draín the dríppíngs. Repeat wíth remaíníng the chícken and oíl. Remove chicken and keep warm.

  3. In the same pan, melt the butter. Add the remaíníng of the wíne and lemon juíce. Bríng to boíl. Boíl while uncovered, untíl sauce ís reduced by a fourth. Drízzle over the chícken. Enjoy!

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