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How to Make Lemon Chicken Piccata - A Step-by-Step Guide

When it comes to classic Italian dishes, Lemon Chicken Piccata is a timeless favorite. This dish, featuring tender chicken breasts cooked in a tangy, lemony sauce with capers, is both elegant and comforting. The flavors of this dish are bright and zesty, making it a perfect choice for a spring or summer meal.

What sets Lemon Chicken Piccata apart from other chicken dishes is its distinct lemony flavor. The sauce, made with white wine, lemon juice, and chicken broth, is rich and flavor...

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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
  • ½ lemon, thinly sliced
  • ¼ cup fresh lemon juice
  • 2 tablespoons capers, drained and rinsed
  • 3 tablespoons butter
  • 2 tablespoons minced Italian (flat-leaf) parsley

Information

  • Prep Time: 20 mins
  • Cook Time: 30 mins
  • Total Time: 50 mins
  • Servings: 4
  • Yield: 4 servings

  • Preheat oven to 200 degrees F (95 degrees C). Place a serving platter into the oven to warm.
  • 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.

    • Nutrition

    421 cal.

    • Total Fat: 21g
    • Saturated Fat: 8g
    • Cholesterol: 128mg
    • Sodium: 348mg
    • Total Carbohydrate: 16g
    • Dietary Fiber: 1g
    • Total Sugars: 1g
    • Protein: 41g
    • Vitamin C: 20mg
    • Calcium: 38mg
    • Iron: 2mg
    • Potassium: 388mg

    Categories

    Main recipes
    Chicken recipes
    Italian recipes
    Lemon recipes
    Classic recipes