Description
This delicious lemon chicken piccata 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.
Ingredients
- 3 large skinless, boneless chicken breast halves – cut into 1/2-inch medallions
- salt and pepper to taste
- ½ cup all-purpose flour
- 2 tablespoons vegetable oil, or as needed
- 1 clove garlic, minced
- 1 cup low sodium chicken broth
- ½ lemon, thinly sliced
- ¼ cup fresh lemon juice
- 2 tablespoons capers, drained and rinsed
- 3 tablespoons butter
- 2 tablespoons minced Italian (flat-leaf) parsley
Instructions
- 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.
Prep Time: 20 mins
Cook Time: 30 mins
Total Time: 50 mins
Servings: 4