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Lemon Chicken Piccata

4

50 min

Lemon Chicken Piccata

Lemon Chicken Piccata Photo 1

Time

50 min

Serving

4 persons

Calories

421

Rating

4.00★ (1)

Cuisine

Author: Victoria Bailey
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

  • skinless, boneless chicken breast halves: 3 piece (cut into 1/2 inch medallions)
  • salt and pepper: 0 piece (to taste)
  • all-purpose flour: 0.5 cup
  • vegetable oil: 2 Tbsp (or as needed)
  • garlic: 1 clove (minced)
  • low sodium chicken broth: 1 cup
  • lemon: 0.5 piece (sliced)
  • lemon juice: 0.25 cup (fresh)
  • capers: 2 Tbsp (drained and rinsed)
  • butter: 3 Tbsp
  • Italian (flat-leaf) parsley: 2 Tbsp (minced)

Metric Conversion

Stages of cooking

Lemon Chicken Piccata Photo 21
Lemon Chicken Piccata Photo 32
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Lemon Chicken Piccata Photo 5 4
  1. Preheat oven to 200 degrees F (95 degrees C). Place a serving platter into the oven to warm.
    Lemon Chicken Piccata Photo 2
  2. 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.
    Lemon Chicken Piccata Photo 3
  3. 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.
    Lemon Chicken Piccata Photo 4
  4. Arrange the chicken medallions on serving plates and spoon sauce over each portion to serve.
    Lemon Chicken Piccata Photo 5

History of the Lemon Chicken Piccata Lemon chicken piccata has its roots in Italian cuisine. Piccata refers to the method of preparing the meat, which involves dredging it in flour and pan-frying it, followed by a flavorful sauce made with lemon juice, capers, and butter. This dish became popular in the United States during the mid-20th century and has since become a beloved classic.

Tips and Tricks for Lemon Chicken Piccata Recipe To make the perfect lemon chicken piccata, start by seasoning the chicken well with salt and pepper, and lightly coat it with flour. Be sure not to add too much flour, as this may result in a thick, pasty coating. Pan-fry the chicken in batches so that it cooks evenly and stays crispy. When making the sauce, be sure to scrape the brown bits from the bottom of the skillet to infuse the sauce with flavor. Swirl the butter into the sauce at the end to give it a silky, luxurious texture.

Tips for presenting the dish To serve lemon chicken piccata, arrange the chicken medallions on a serving platter and spoon the sauce over the top. Garnish with chopped fresh parsley for a pop of color and flavor. This dish pairs well with herb-roasted potatoes or lemon-rice pilaf. For a restaurant-style presentation, consider serving the chicken atop a bed of sautГ©ed spinach or alongside roasted vegetables.

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