Make and share this Chicken Piccata (AKA Lemon Chicken) recipe from Food.com.
Provided by Kimke
Categories Chicken
Time 30m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Adjust oven rack to lower-middle position, set large heatproof plate on rack, and heat oven to 200 degrees.
- Cut 1 lemon crosswise into slices 1/8 to 1/4 inch thick discarding ends; set aside.
- Juice the other lemon.
- Sprinkle both sides of chicken breasts generously with salt and pepper.
- Measure flour into pie tin or shallow baking dish.
- Coat chicken with flour, and shake to remove excess.
- Heat heavy-bottomed skillet over medium-high heat until hot, about 2 minutes.
- Add 2 TBSP oil and coat pan bottom.
- Lay half of chicken pieces in skillet.
- Sauté without moving them, until lightly browned on first side, 2 to 2 1/2 minutes.
- Turn chicken and cook until second side is lightly browned, 2 to 2 1/2 minutes longer.
- Remove pan from heat and transfer chicken to plate in oven.
- Add remaining 2 tablespoons oil to now-empty skillet and heat until shimmering.
- Add remaining chicken pieces and repeat.
- Add garlic to now-empty skillet and return skillet to medium heat.
- Sauté until fragrant, about 30 seconds for shallot or 10 seconds for garlic.
- Add stock and lemon slices, increase heat to high, and scrape skillet bottom with wooden spoon or spatula to loosen browned bits.
- Simmer until liquid reduces to about 1/3 cup, about 4 minutes.
- Add lemon juice and capers and simmer until sauce reduces again to 1/3 cup, about 1 minute.
- Remove pan from heat and swirl in butter until butter melts and thickens sauce; swirl in parsley.
- Spoon sauce over chicken and serve immediately.
Nutrition Facts : Calories 426.8, Fat 26.4, SaturatedFat 8.2, Cholesterol 100.2, Sodium 353.9, Carbohydrate 19, Fiber 1.9, Sugar 2.1, Protein 29
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