Lemon Chicken Picatta
Lemon Chicken Piccata is a classic Italian-American dish known for its vibrant taste and elegant simplicity. Featuring thinly sliced chicken breasts coated in breadcrumbs and pan-fried until golden, it is enhanced with a tangy sauce made from fresh lemon juice, capers, and white wine or chicken broth.
Servings 4 people
Equipment
- 1 Large Skillet
- 1 Sharp Knife
- 1 Cutting Board
- 1 Large Plate resting chicken
- 1 Small Bowl
- 1 Whisk
Ingredients
Produce
- 1 lemon
- 1 shallot
- 2 garlic cloves
- fresh parsley
Refrigerated
- 5 tbsp butter
Grocery
- 1 cup chicken stock
- 1 cup flour
- 2 oz capers
Meat
- 3 boneless chicken breasts
Seasoning
- 1 tsp salt
- 1 tsp black pepper
Instructions
Prep Produce
- Finely mince the shallots and garlic.
- Chop the parsley roughly for garnish.
- Slice the lemons for juice and zest.
Prep & Cook Chicken
- Filet the chicken breasts to an even thickness.
- Season the chicken breasts generously with salt and pepper.
- Coat the seasoned chicken lightly in flour.
- Pan-fry the chicken in a preheated skillet until golden brown and cooked through.
- Let the cooked chicken rest for a few minutes before serving.
Make Sauce
- Sauté the minced shallots in the skillet until soft and translucent.
- Add the minced garlic and cook for about 1 minute, until fragrant.
- Add 1/2 Cup flour to create a roux, cooking until slightly nutty.
- Stir in the capers.
- Deglaze the pan with white wine, scraping up any browned bits from the bottom.
- Add the lemon juice to the pan and stir.
- Pour in the chicken stock and let the sauce simmer until it reaches the desired consistency.
- Finish the sauce with 5 Tbsp butter, stirring in off the heat until smooth.
Add Chicken to Sauce
- Return the chicken to the sauce, spooning the sauce over the chicken.
- Garnish with freshly chopped parsley.
Enjoy!
- Serve and enjoy your Lemon Chicken Piccata!