Lemon Chicken Piccata

A delicious lemon chicken piccata dish bursting with flavor thanks to a quick lemon pan sauce flavored with garlic and capers that's easy to prepare.

• Preparation Time: 20 mins
• Cooking Time: 30 mins
• Total Time: 50 mins
• Calories: 421 Calories

Ingredients

• 3 tablespoons butter
• 1 clove garlic, minced
• salt and pepper to taste
• 2 tablespoons vegetable oil, or as needed
• 2 tablespoons capers, drained and rinsed
• 3 large skinless, boneless chicken breast halves - cut into 1/2-inch medallions
• 1 cup low sodium chicken broth
• 2 tablespoons minced Italian (flat-leaf) parsley
• 0.5 cup all-purpose flour
• 0.25 cup fresh lemon juice
• 0.5 lemon, thinly sliced

Recipe Instructions

Step 1

Preheat the oven to 200 degrees F (95 degrees C). Place a serving platter into the oven to warm.

Step 2

Season chicken breast pieces with salt and pepper and dredge them in flour. Shake off excess flour. Heat vegetable oil in a skillet; pan-fry the chicken pieces until golden brown on both sides, about 3 minutes per side. Work in batches and do not crowd skillet, adding oil as needed. Place chicken pieces onto the warmed platter in the oven. When finished with all of the chicken, drain most of the oil from the skillet, leaving a thin coating on the surface of the pan.

Step 3

Cook and stir minced garlic in the skillet until fragrant, about 20 seconds. Pour in chicken broth; scrape and stir any brown bits from the bottom of the skillet. Stir in lemon slices and bring the mixture to a boil. Let cook, stirring occasionally, until the sauce reduces to about 2/3 cup, 5 to 8 minutes. Add lemon juice and capers; simmer until sauce is reduced and slightly thickened, about 5 minutes more. Drop butter into the skillet and swirl it into sauce by tilting the skillet until butter is melted and incorporated. Add parsley; remove from heat and set aside.

Step 4

Arrange chicken medallions on serving plates and spoon sauce over each portion to serve.