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Lemon Chicken Piccata
Lemon Chicken Piccata
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Prep Time:
20 minutes
Cook Time:
30 minutes
Total Time:
50 minutes
Flavorful lemon chicken piccata with garlic-caper pan sauce: Easy and delicious!
Ingredients:
  • 3 large skinless, boneless chicken breast halves - cut into 1/2-inch medallions
  • 0.5 cup all-purpose flour
  • 2 tablespoons vegetable oil, or as needed
  • 1 clove garlic, minced
  • 1 cup low sodium chicken broth
  • 0.5 lemon, thinly sliced
  • 0.25 cup fresh lemon juice
  • 2 tablespoons capers, drained and rinsed
  • 3 tablespoons butter
  • 2 tablespoons minced Italian (flat-leaf) parsley
Instructions:
  • Preheat the oven to 200 degrees F (95 degrees C) and warm a serving platter inside.
  • Season chicken with salt and pepper, coat with flour, and shake off excess. Pan-fry in oil until golden brown on both sides, about 3 minutes each. Work in batches without crowding. Keep warm in oven. Drain excess oil from skillet, leaving a thin coating.
  • Sauté minced garlic until fragrant, for about 20 seconds. Add chicken broth, deglaze the skillet, and stir in lemon slices. Bring to a boil and simmer until the sauce reduces to about 2/3 cup, for 5 to 8 minutes. Stir in lemon juice and capers, then simmer for an additional 5 minutes. Finish by swirling in butter until melted, adding parsley, and then remove from heat.
  • Place the chicken medallions elegantly on the serving plates and generously drizzle the delectable sauce over each portion before serving.

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