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.