June 18, 2023

Tasty Lemon Chicken Piccata

Chicken piccata recipe

Tasty Lemon Chicken Piccata

Lightly charring the lemon slices intensifies their flavor and creates a gorgeous look for this delicious chicken dinner. Be sure to include any of the sweet, tangy liquid the lemons give off in the bowl. It adds incredible depth to the sauce.

I also like serving this with a fresh tossed green salad, using light olive oil, and lime juice as my dressing. Include also a small glass of white wine.

Ingredients:

  • 2 small lemons, cut into thin rounds
  • 1 1/2 teaspoons sugar
  • 4 garlic cloves
  • Halved 4 (6-ounce) skinless, boneless chicken breast halves, pounded to 3/4-inch thickness
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 1 tablespoon olive oil
  • 2 tablespoons unsalted butter
  • 1 teaspoon grated shallot
  • 1/2 teaspoon grated garlic
  • 1 oregano sprig 1 thyme sprig
  • 1/2 cup dry white wine
  • 1 cup unsalted chicken stock
  • 1 teaspoon all-purpose flour
  • 1 tablespoon capers, rinsed and drained
  • 2 tablespoons chopped fresh flat-leaf parsley

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Instructions:

1. Combine lemon slices, sugar, and garlic in a medium bowl.

2. Sprinkle chicken with 3/8 teaspoon salt and pepper. Heat a large skillet over medium-high heat. Add 2 teaspoons oil; swirl to coat. Add chicken to pan; cook 4 minutes on each side or until done. Place chicken on a plate. Add remaining 1 teaspoon oil to pan; swirl to coat. Add lemon mixture to pan; cook 1 minute or until lemon slices are lightly browned, turning occasionally. Return lemon mixture to a bowl.

3. Wipe pan with paper towels. Heat pan over medium heat. Add 1 1/2 teaspoons butter to pan; swirl until butter melts. Add shallot, 1/2 teaspoon grated garlic, oregano sprig, and thyme sprig; cook 1 minute. Add wine to pan, scraping pan to loosen browned bits. Bring to a boil; cook 3 minutes or until liquid almost evaporates. Add remaining 1/8 teaspoon salt, stock, and flour to pan, stirring with a whisk. Bring to a boil; reduce heat, and simmer 3 minutes or until liquid is reduced to about 2/3 cup. Remove pan from heat; discard oregano and thyme sprigs. Stir in remaining 1 1/2 tablespoons butter and capers, stirring until butter melts. Return chicken and any juices to pan; turn to coat with sauce. Top chicken with lemon mixture. Sprinkle with parsley.

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