lemon chicken piccata
This is one of those chicken dishes that is seriously delicious. The basic dish is wonderful all on its own, but I decided to kick up the sauce with a bit more flavor for this dish. I use a chicken stock concentrate from Williams Sonoma. The addition is optional, of course, but I think it adds just the right amount of chicken flavor and works in so many dishes that now, I can't imagine cooking without it! Also, never use bottled lemon juice - buy fresh ingredients whenever possible.
Blue Ribbon Recipe
Try this Italian classic the next time you want to prepare a beautiful meal for your family. The lemon flavor is subtle but still bright and beautiful. Traditionally lemon piccata is dredged in flour. Bella has the option of Panko crumbs which is unusual and adds a bit of crunch to the buttery chicken cutlets. If using Panko, though, make sure to serve this right away. After a while, the sauce will cause the Panko crumbs to become slightly soggy. Serve with a side salad for a fantastic meal. Check out more of our delicious chicken recipes!
Ingredients For lemon chicken piccata
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4chicken breasts, boneless and skinless
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1 cPanko bread crumbs or 1/2 cup flour
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pinchsalt and pepper
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2 Tbspvegetable oil
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7 Tbspbutter, unsalted and divided
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2 mdlemons
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1 lgshallot, minced
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1 lggarlic clove, minced
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2 cchicken stock (I use low sodium)
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1 Tbspchicken stock concentrate, optional
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2 Tbspcapers, drained
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3 Tbspparsley, finely chopped and divided
How To Make lemon chicken piccata
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1Heat oven to 180 degrees. Juice one whole lemon, reserving juice. Cut the second lemon from pole to pole and cut off the end pieces. Fruit side down, slice ONE lemon half into very slender slices, reserve. Use the other cut half for additional juice to make 1/4 cup of fresh lemon juice or plate garnish. -
2Butterfly each chicken breast into two pieces, then cut each piece in half. Pound chicken to about 1/2 inch thick. Dry chicken thoroughly with paper towels. Salt and pepper both sides lightly.
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3In a large skillet, add 2 Tbsp oil and 2 Tbsp butter. Heat to medium-high.
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4Dredge chicken pieces in Panko crumbs or flour.
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5Fry half the chicken pieces until browned, about 2 minutes. Flip chicken pieces and brown on the other side for an additional few minutes until they are cooked through. Add the remaining 2 Tbsp oil and 2 Tbsp butter for the second batch of chicken and repeat.
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6Plate the pieces as they cook, wrap with foil and keep in a warm oven. NOTE: If chicken is browning too quickly, reduce heat to avoid burning.
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7While chicken stays warm in oven, add the shallots to the skillet. If more butter is needed to sautee the shallots, feel free to add a bit. Stir quickly for about a minute until they begin to soften. Add the garlic and stir for another 30 seconds until fragrant.
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8Add the chicken broth, stock concentrate, lemon juice, and lemon slices. Bring liquid to a simmer and continue simmering until the broth reduces to about 1 1/2 cups - around 10 minutes.
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9Add the capers and parsley to the stock, then add 3 TBS of the remaining butter and swirl the pan off the heat until the butter is melted. Plate the chicken and ladle the sauce on top. Sprinkle with a bit of leftover parsley if you wish.
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