Lemon Chicken Piccata

 

I recently got several lemons so was trying to figure out what to do with them so I tried making Chicken Piccata. I was worried that it would be too sour for the girls, but they really liked it. I’ve never used capers before. I found mine at Lidl. Would definitely make this again!

 

Here is what I did:

1)      Filleted and tenderized 3 chicken breasts

2)      Combined some flour with salt and pepper and dipped each chicken in the flour mixture.

3)      Pan fried the chicken with olive oil for several minutes on both sides and then put on a separate plate.

4)      Made the sauce by pan frying garlic. Then added 1 cup of water combined with some chicken bouillon and lemons.

5)      Placed the chicken back in the pan to cook for 5 min. Added the lemon juice, capers and a little more olive oil. Cooked for a few more minutes

 

Lemon Chicken Piccata Recipe (allrecipes.com)

Ingredients

3 large skinless, boneless chicken breast halves - cut into 1/2-inch medallions

salt and pepper to taste

½ cup all-purpose flour

2 tablespoons vegetable oil, or as needed

1 clove garlic, minced

1 cup low sodium chicken broth (used 1 cup of water and some chicken bouillon)

½ lemon, thinly sliced (used 2 lemons, half of each for juicing and the other half \into slices)

¼ cup fresh lemon juice

2 tablespoons capers, drained and rinsed

3 tablespoons butter (used a little bit of olive oil instead)

2 tablespoons minced Italian (flat-leaf) parsley

 

Directions

Preheat oven to 200 degrees F (95 degrees C). Place a serving platter into the oven to warm. (did not do this step)

 

Season the chicken breast 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, adding 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 brown bits from the bottom of the skillet. Stir in the 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 the lemon juice and capers; simmer until the sauce is reduced and slightly thickened, about 5 minutes more. Drop the butter into the skillet and swirl it into the sauce by tilting the skillet until the butter is melted and incorporated. Add the parsley; remove from heat and set aside.

 

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