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Wednesday, March 21, 2012

Lemon Chicken Piccata

This is going to be tonight's dinner. It is a new recipe that was found on

Lemon Chicken Piccata
5 large skinless, boneless chicken brest halves, cut into 1/2" pieces
Salt and pepper, to taste
3/4 cup all-purpose flour
3 TBSP vegetable oil, or as needed
2 cloves garlic
1 1/2 cups chicken broth
1 lemon, thinly sliced
1/4 cup plus 2 TBSP fresh lemon juice
3 TBSP capers, drained and rinsed
1/4 cup + 1 tsp butter
3 TBSP minced Italian (flat-leaf) parsley

Preheat oven to 200°F (95°C). Place a serving platter into the oven to warm. Season the chicken beast pieces with salt and pepper and dredge them in flour. Shake off excess flour. Heat the 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, added oil as needed. Place the chicken pieces onto the warmed platter in the oven. When finished with all the chicken, drain most of the oil from the skillet, leaving a thin coating on the surface of the pan. Cook and stir the minced garlic in the skillet until fragrant, about 20 seconds. Pour in the chicken broth. Scrape and dissolve any browned bits from the bottom of the skillet, until the sauce reduces to about 3/4 cup, 5 to 8 minutes. Add the lemon juice and more. Drop the butter into the skillet and swirl it into the sauce by tilting teh skillet until the butter is melted and incorporated. Add the parsley; removed from the heat and set aside. Arrange the chicken medallions on serving plates and spoon sauce over each portion to serve. I am going to serve this over linguini.

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