CHICKEN PICCATA (AKA LEMON CHICKEN)

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Chicken Piccata (AKA Lemon Chicken) image

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

2 large lemons
4 boneless skinless chicken breasts, rinsed,dried thoroughly,trimmed of excess fat (about 1 1/2 pounds)
salt & fresh ground pepper
1/2 cup all-purpose flour
4 tablespoons vegetable oil
3 cloves garlic, minced
1 cup chicken stock
2 tablespoons drained small capers
3 tablespoons unsalted butter, softened
2 tablespoons minced fresh parsley leaves

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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