This delicious lemon chicken piccata dish is exquisite and easy to prepare The light and luscious lemon sauce really pops without being too acidic it is simply divine Serve it with herbroasted potatoes or lemonrice pilaf
Prep Time
50 mins
Dificult
Medium
Servings
4
Ingredients
Instructions
Preheat the oven to 200 degrees F (95 degrees C). Place a serving platter into the oven to warm.
Season chicken breast pieces with salt and pepper and dredge them in flour. Shake off excess flour. Heat 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 chicken pieces onto the warmed platter in the oven. When finished with all of the chicken
drain most of the oil from the skillet
leaving a thin coating on the surface of the pan.
Cook and stir minced garlic in the skillet until fragrant
about 20 seconds. Pour in chicken broth; scrape and stir any brown bits from the bottom of the skillet. Stir in 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 lemon juice and capers; simmer until sauce is reduced and slightly thickened
about 5 minutes more. Drop butter into the skillet and swirl it into sauce by tilting the skillet until butter is melted and incorporated. Add parsley; remove from heat and set aside.
Arrange chicken medallions on serving plates and spoon sauce over each portion to serve.
MamaLeah
