Ingredients for Lemon Chicken Piccata
- All Purpose Flour
- Salt And Pepper
- Boneless Chicken Breasts
- Extra Virgin Olive Oil
- Shallot
- Dry White Wine
- 1/4 cup Meyer lemon juice (or regular lemon juice)
- Chicken Stock
- 2 tablespoons capers
- Fresh Sage
- Unsalted Butter
- Flat Leaf Parsley
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How to Make Lemon Chicken Piccata
- In a shallow bowl, whisk together 1/2 cup all-purpose flour, 1 teaspoon salt, and 1/2 teaspoon black pepper.
- Dredge each chicken breast (about 1.5 lbs total) in the flour mixture, shaking off any excess.
- Heat 2 tablespoons olive oil in a large skillet over medium-high heat until shimmering.
- Add the chicken breasts and cook for 4-5 minutes per side, or until golden brown and cooked through. Transfer to a warm plate and cover to keep warm.
- Add 1 tablespoon olive oil to the same skillet. Add 1/4 cup finely chopped shallots and sauté for 1-2 minutes until softened.
- Add 1/2 cup dry white wine to the skillet and bring to a simmer, scraping up any browned bits from the bottom.
- Reduce the wine by half, about 2 minutes.
- Stir in 1/4 cup Meyer lemon juice (or regular lemon juice), 1/4 cup chicken broth, and 2 tablespoons capers. Simmer until the sauce has slightly thickened, about 3-5 minutes.
- Remove from heat and whisk in 2 tablespoons cold butter, 1 tablespoon chopped fresh sage, and 2 tablespoons chopped fresh parsley.
- Spoon the sauce generously over the chicken and serve immediately. Enjoy!
Nutrition Information (Approximate per serving)
Sodium
11 g
Sugar
5g
Fat
36g
Carbs
6g
