Entrees

Lemon Chicken Piccata

Name: Lemon Chicken Piccata
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Yield: 6 servings
Cuisine: Chicken
Ingredients: 2 pounds chicken breasts, 3 to 4 pieces (boneless and skinless); ¼ cup all-purpose flour (for dredging); ¼ cup extra-virgin olive oil (divided, for pan-searing and sautéing); 3 tablespoons salted or unsalted butter (divided, for pan-searing and the sauce); 1 medium shallot (minced); 2 cloves garlic (minced); 2 tablespoons capers (drained and chopped, if big, see note); ½ cup dry white wine (see note); ½ teaspoon chicken base or bouillon (dissolved in ½ cup of hot water); 3 tablespoons lemon juice (from 1 or 1½ lemons); ¼ cup chopped fresh parsley (optional); ½ lemon (slices, optional); Salt and pepper (to taste)

Chicken

Lemon

6 servings

servings

5 minutes

active time

25 minutes

total time

Start Cooking

Ingredients

2 pounds chicken breasts, 3 to 4 pieces (boneless and skinless)

¼ cup all-purpose flour (for dredging)

¼ cup extra-virgin olive oil (divided, for pan-searing and sautéing)

3 tablespoons salted or unsalted butter (divided, for pan-searing and the sauce)

1 medium shallot (minced)

2 cloves garlic (minced)

2 tablespoons capers (drained and chopped, if big, see note)

½ cup dry white wine (see note)

½ teaspoon chicken base or bouillon (dissolved in ½ cup of hot water)

3 tablespoons lemon juice (from 1 or 1½ lemons)

¼ cup chopped fresh parsley (optional)

½ lemon (slices, optional)

Salt and pepper (to taste)

Directions

Butterfly chicken breasts by slicing them horizontally in half. You can cut them into smaller cutlets if the pieces are too big. Trim any membranes or fats.

Place them between sheets of parchment paper or plastic wrap. Pound them thin (about ½ inch) for quick and even cooking.

Season them with salt and pepper, then lightly coat them with flour.

Set a large skillet over medium-high heat. When the pan is hot and almost smoking, add about a tablespoon each of olive oil and butter.

Brown the chicken for 2 minutes on each side. Add more oil and butter as needed. Transfer to a plate.

Lower to medium heat and add 2 tablespoons of olive oil. Sauté shallots, garlic, and capers for about a minute.

Deglaze the pan with white wine and scrape the fond or browned bits on the bottom.

Add chicken stock, lemon juice, and 2 tablespoons of butter. Season with salt and pepper, then simmer for about 2 minutes.

Bring the chicken back and let it heat through for about 2 minutes.

Spoon the sauce over the chicken. Add lemon slices and fresh parsley and turn off the heat.

Nutrition

Serving Size

Calories

351 kcal

Total Fat

19 g

Saturated Fat

6 g

Unsaturated Fat

11 g

Trans Fat

1 g

Cholesterol

112 mg

Sodium

924 mg

Total Carbohydrate

7 g

Dietary Fiber

1 g

Total Sugars

1 g

Protein

33 g