Lemon Chicken Piccata
Easy
This delicious chicken dish is exquisite and easy to prepare. The light and luscious lemon sauce really pops without being too acidic; it is simply divine. Serve it with herb-roasted potatoes or lemon-rice pilaf
| Category: | Main Dish Poultry |
| Cuisine Type | Italian |
Ingredients
For
4
Serving(s)
Recipe
| 3 large skinless boneless chicken breasts, cut into 1/2 inch medalions or strips |
| salt and pepper to taste |
| 1/2 cup all purpose flour |
| 2 tablespoons vegetable oil |
| 1 clove garlic, minced |
| 1 cup low sodium chicken stock |
| 1/2 lemon, thinly sliced |
| 1/4 cup fresh lemon juice |
| 2 tablespoons capers, drained and rinsed |
| 3 tablespoons butter |
| 2 tablespoons minced italian parsley |
Lemon Chicken Piccata Directions
- Preheat oven to 200 degrees F (95 degrees C). Place a serving platter into the oven to warm.
- Season the chicken breast pieces with salt and pepper and dredge them in flour.
- Shake off excess flour.
- Heat the vegetable oil in a skillet; pan-fry the chicken pieces until golden brown on both sides, about 3 minutes per side. Work in batches and do not crowd skillet, adding oil as needed . Place the chicken pieces onto the warmed platter in the oven.
- When finished with all the chicken, drain most of the oil from the skillet, leaving a thin coating on the surface of the pan.
- Cook and stir the minced garlic in the skillet until fragrant, about 20 seconds.
- Pour in the chicken broth. Scrape and dissolve any brown bits from the bottom of the skillet.
- Stir in the lemon slices and bring the mixture to a boil. Let cook, stirring occasionally, until the sauce reduces to about 2/3 cup, 5 to 8 minutes.
- Add the lemon juice and capers; simmer until the sauce is reduced and slightly thickened, about 5 minutes more.
- Drop the butter into the skillet and swirl it into the sauce by tilting the skillet until the butter is melted and incorporated.
- Add the parsley; remove from heat and set aside.
- Arrange the chicken medallions on serving plates and spoon sauce over each portion to serve.
