Authentic Lemon Chicken Piccata is such an elegant dish, you’d think it’s difficult to make. But it’s soooo easy! This easy, authentic Lemon Chicken Piccata recipe will have you wondering why you haven’t tried it sooner. It’s a light and bright-tasting dish perfect for a summer luncheon or dinner.
Easy, Authentic Lemon Chicken Piccata
Ingredients
- 2 large boneless, skinless chicken breasts sliced to medallions about ½" thick
- salt and pepper to taste
- ½ cup all-purpose flour
- 3 Tbsp vegetable oil
- 1 clove garlic minced
- 2 cups chicken stock
- 6-8 slices lemon thinly sliced
- ¼ cup fresh lemon juice
- ¼ cup dry white wine Pinot Grigio or Sauvignon Blanc
- 2 Tbsp capers drained
- 3 Tbsp butter
- 3 Tbsp minced Italian parsley 1 Tbsp set aside for garnish
Instructions
- Season the chicken medallions with salt and pepper. Dust them with the flour and shake off excess.
- Heat the oil in a large saucepan or skillet to a shimmer on medium heat. Add the chicken and cook until golden on each side – this will take about 3-4 minutes each side. Set them aside wrapped in foil, or on a plate in a toaster oven set to warm (again, covered with foil).
- Remove excess oil from the skillet, but leave a little for the garlic. Add the garlic, and cook until fragrant – no more than 30 seconds.
- Add the broth or stock and scrape the pan to loosen any fond (brown bits) from the bottom. This is flavor!
- Add the lemon slices and bring the mixture to a boil. Continue to cook, stirring occasionally, until the broth is reduced to about 1⅓ to 1½ cups.
- Add the lemon juice, wine, and capers. Once it begins simmering, continue cooking until it has reduced just a bit, stirring frequently to speed the reduction process.
- Now add the butter and parsley. Stir gently to incorporate it into the sauce.
- Serve over pasta (my personal choice), rice, or with a side of garlic roasted potatoes, with the sauce spooned over each portion and garnished with the remaining parsley.
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Easy, Authentic Lemon Chicken Piccata
Ingredients
- 2 large boneless, skinless chicken breasts sliced to medallions about ½" thick
- salt and pepper to taste
- ½ cup all-purpose flour
- 3 Tbsp vegetable oil
- 1 clove garlic minced
- 2 cups chicken stock
- 6-8 slices lemon thinly sliced
- ¼ cup fresh lemon juice
- ¼ cup dry white wine Pinot Grigio or Sauvignon Blanc
- 2 Tbsp capers drained
- 3 Tbsp butter
- 3 Tbsp minced Italian parsley 1 Tbsp set aside for garnish
Instructions
- Season the chicken medallions with salt and pepper. Dust them with the flour and shake off excess.
- Heat the oil in a large saucepan or skillet to a shimmer on medium heat. Add the chicken and cook until golden on each side – this will take about 3-4 minutes each side. Set them aside wrapped in foil, or on a plate in a toaster oven set to warm (again, covered with foil).
- Remove excess oil from the skillet, but leave a little for the garlic. Add the garlic, and cook until fragrant – no more than 30 seconds.
- Add the broth or stock and scrape the pan to loosen any fond (brown bits) from the bottom. This is flavor!
- Add the lemon slices and bring the mixture to a boil. Continue to cook, stirring occasionally, until the broth is reduced to about 1⅓ to 1½ cups.
- Add the lemon juice, wine, and capers. Once it begins simmering, continue cooking until it has reduced just a bit, stirring frequently to speed the reduction process.
- Now add the butter and parsley. Stir gently to incorporate it into the sauce.
- Serve over pasta (my personal choice), rice, or with a side of garlic roasted potatoes, with the sauce spooned over each portion and garnished with the remaining parsley.
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What do you think?