LEMON CHICKEN PICCATA
“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.”
Prep : 20 m
Cook : 30 m
Ready In : 50 m
3 Large skinless, boneless chicken breast halves – cut into 1/2-inch medallions
Salt and pepper to taste
1/2 C. all-purpose flour
2 Tbsp. vegetable oil, or as needed
1 Clove garlic, minced
1 C. low sodium chicken broth
1/2 Lemon, thinly sliced
1/4 C. fresh lemon juice
2 Tbsp. capers, drained and rinsed
3 Tbsp. butter
2 Tbsp. minced Italian (flat-leaf) parsley
HOW TO MAKE:
1-Preheat oven to 200 degrees F (95 degrees C).
2-Place a serving platter into the oven to warm.
3-Season the chicken breast pieces with salt and pepper and dredge them in flour. Shake off excess flour.
4-Heat the vegetable oil in a skillet; pan-fry the chicken pieces until golden brown on both sides, about 3 minutes per side.
5-Work in batches and do not crowd skillet, adding oil as needed .
6-Place the chicken pieces onto the warmed platter in the oven.
7-When finished with all the chicken, drain most of the oil from the skillet, leaving a thin coating on the surface of the pan.
8-Cook and stir the minced garlic in the skillet until fragrant, about 20 seconds. Pour in the chicken broth.
9-Scrape and dissolve any brown bits from the bottom of the skillet.
10-Stir in the lemon slices and bring the mixture to a boil.
11-Let cook, stirring occasionally, until the sauce reduces to about 2/3 cup, 5 to 8 minutes.
12-Add the lemon juice and capers; simmer until the sauce is reduced and slightly thickened, about 5 minutes more.
13-Drop the butter into the skillet and swirl it into the sauce by tilting the skillet until the butter is melted and incorporated.
14-Add the parsley; remove from heat and set aside.
15-Arrange the chicken medallions on serving plates and spoon sauce over each portion to serve.
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