Lemon Chicken Piccata Recipe
Impress the hard to impress people with this elegant lemon chicken piccata. This is an adaptation of the classic chicken piccata with a hint of lemon added to brighten the flavor. Some might find capers boring but they help to bring that gorgeous appeal to the dish; leave them out if you absolutely must. This dish is easy to make and pairs well with all types of rice.
- Servings: 4
- Preparation time: 10 minutes
- Cooking time: 25 minutes
- 2 large skinless and boneless chicken breasts
- ½ cup chicken broth
- ¼ cup all-purpose flour
- ½ teaspoon crushed red pepper flakes
- ½ teaspoon freshly ground black pepper
- 1 medium sized garlic clove (minced)
- Salt to taste
- 3 tablespoons lemon juice
- 2 tablespoons fresh parsley leaves (minced, optional)
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- ¼ cup capers (drained and rinsed)
- ½ teaspoon lemon zest (optional)
Rinse the chicken under running water; dry off excess with paper towels. With a sharp knife cut each breast in half lengthwise; working with one at a time place each chicken piece in a zip lock bag; flatten the thickest part of the breast with the flat side of a meat mallet to even thickness.
Coat chicken with salt and black pepper evenly. Take ¼ cup all-purpose flour in a wide shallow bowl; prepare pieces for searing by dredging coated chicken in the flour; shake off any excess and set aside.
Heat olive oil in a large skillet over medium-high flame. Sauté minced garlic in the hot oil for 20 seconds until fragrant. With the help of tongs carefully lower chicken pieces into the oil. Cook for 10 minutes, 5 minutes per each side turning once during the process until chicken cooked through. Transfer browned chicken to a plate; if the skillet is not large enough to hold all the pieces in a single layer without crowding it, work in batches. Transfer browned chicken to a plate when they are done. Cover them with a foil to keep warm until the sauce gets done.
To the same skillet add ¼ cup capers, 2 tablespoons lemon juice and ½ cup chicken broth. Loosen the browned bits from the base of the skillet with a wooden spoon. Cook for 5 minutes with continuous stirring until broth reduces to half. Taste the sauce; adjust salt, lemon and other seasonings as needed. If the sauce is too sour add a teaspoon of brown sugar/white sugar to balance it out.
Off the heat and add 2 tablespoons unsalted butter. Stir sauce to melt the butter. Pour it over chicken pieces; garnish with fresh parsley leaves and thinly sliced lemon wedges. Serve it over a bed of fragrant rice/pasta with sautéed vegetables as a side.
Notes & Tips:
- You may use tenders to simplify the process.
- Use water/white wine in the place of chicken broth.
- For veg version replace chicken with Quorn cutlets.
- If you want to thicken the sauce use 1 tablespoon of flour/all-purpose flour or ¼ cup low fat heavy cream.
- Cooking time varies according to the thickness of the chicken.
- For a variation use shrimp or turkey instead of chicken.
- You may use bread crumbs to dredge the chicken instead of all-purpose flour.