Chicken Piccata (AKA Lemon Chicken)
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Description:
Indulge in the zesty flavors of this Chicken Piccata, also known as Lemon Chicken, a delightful dish that’s quick and easy to prepare. With tangy citrus notes and tender chicken breasts, it’s a perfect option for a flavorful weeknight dinner or a special occasion.
Recipe Details:
- Cook Time: 20 minutes
- Prep Time: 10 minutes
- Total Time: 30 minutes
- Servings: 4
Ingredients:
| Quantity | Ingredient |
|---|---|
| 2 | Lemons |
| 4 | Boneless skinless chicken breasts |
| – | All-purpose flour |
| 1/2 | Garlic |
| 4 | Small capers |
| 3 | Tablespoons unsalted butter |
| 1 | Fresh parsley leaves |
| – | Salt |
| – | Pepper |
| – | Olive oil |
| – | Chicken stock |
Nutrition Facts (Per Serving):
- Calories: 426.8
- Fat: 26.4g
- Saturated Fat: 8.2g
- Cholesterol: 100.2mg
- Sodium: 353.9mg
- Carbohydrates: 19g
- Fiber: 1.9g
- Sugar: 2.1g
- Protein: 29g
Instructions:
-
Prepare Oven: Adjust the oven rack to the lower-middle position, place a large heatproof plate on the rack, and preheat the oven to 200 degrees Fahrenheit.
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Prep Lemons: Slice one lemon crosswise into slices, about 1/8 to 1/4 inch thick, discarding the ends. Juice the other lemon.
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Season Chicken: Season both sides of the chicken breasts generously with salt and pepper.
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Coat Chicken: Place the all-purpose flour in a pie tin or shallow baking dish. Coat each chicken breast with flour, shaking off any excess.
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Brown Chicken: Heat a heavy-bottomed skillet over medium-high heat. Add olive oil to coat the pan. Cook half of the chicken breasts in the skillet without moving them until lightly browned on the first side, about 2 to 2 1/2 minutes. Then, flip and cook until the second side is lightly browned, another 2 to 2 1/2 minutes. Remove the cooked chicken to the plate in the oven. Repeat with the remaining chicken breasts.
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Prepare Sauce: In the same skillet, add garlic and cook until fragrant, about 30 seconds for shallots or 10 seconds for garlic. Add chicken stock and lemon slices, scraping the bottom of the skillet to loosen any browned bits. Simmer until the liquid reduces to about 1/3 cup, approximately 4 minutes. Then, add lemon juice and capers, simmering until the sauce reduces again to 1/3 cup, about 1 minute.
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Finish Sauce: Remove the skillet from heat and swirl in the unsalted butter until melted and the sauce thickens. Stir in the fresh parsley.
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Serve: Spoon the tangy lemon-caper sauce over the cooked chicken breasts and serve immediately.
Enjoy the vibrant flavors of this Chicken Piccata, perfectly balanced with the zest of lemon and the richness of butter, creating a mouthwatering experience with every bite!
