I love Chicken Piccata, it’s a simple recipe that really delivers on flavor. Plus, I usually have the ingredients needed on hand! Cooking Light’s latest issue has a recipe for Chicken Piccata that browns the lemons to intensify the lemon flavor while taking away some of the “bite.”
This recipe would go great with a side of green beans and/or mashed potatoes. You could also add the chicken piccata over some egg noodles or other pasta, like I have with my past recipe for Chicken Piccata with Spaghetti.
Ingredients:
- 2 small lemons, thinly sliced
- 1 1/2 teaspoons sugar
- 4 garlic cloves, halved
- 4 (6-ounce) skinless, boneless chicken breasts
- 1/2 teaspoon kosher salt, divided
- 1/2 teaspoon freshly ground black pepper
- 1 tablespoon olive oil, divided
- 2 tablespoons unsalted butter, divided
- 1 teaspoon grated shallot
- 1/2 teaspoon grated garlic
- 1 oregano sprig
- 1/2 cup dry white wine
- 1 cup unsalted chicken stock
- 1 teaspoon all-purpose flour
- 1 tablespoon capers, rinsed and drained
- 2 tablespoons chopped fresh flat-leaf parsley (optional)
Add the sliced lemons, sugar, and garlic to a medium bowl, tossing to combine. Set aside. Preheat your oven to 350 degrees.
Season the chicken with 3/8 teaspoon salt and pepper. Heat a large saute pan over medium-high heat. Add two teaspoons olive oil, swirling to coat. Add the sicken to the pan, cooking for 4 minutes on each side or until browned.
Add the chicken to a cookie sheet or pan sprayed with cooking spray (I usually cover the sheet with aluminum foil so cleanup is easier). When the oven is preheated, add the chicken to the oven and cook for 15 minutes or until cooked through.
While waiting for the chicken to cook, add 1 teaspoon olive oil to your saute pan, swirling to coat. Add the lemon mixture to the pan and cook for 1 minute, or until lemon slices are lightly browned, turning occasionally. Return the lemon mixture to the bowl and set aside.
Wipe out the saute pan with paper towels. Add the pan back over medium heat. Add 1 1/2 teaspoons butter to the pan, swirling until the butter melts. Add the shallot, 1/2 teaspoon grated garlic and oregano sprig, cook for 1 minute.
Add the wine to the pan, scraping with a wooden spoon to loosen browned bits. Bring to a boil and cook for 3 minutes, or until most of the liquid evaporates. Add 1/8 teaspoon salt, chicken stock, and flour, stirring constantly with a whisk. Bring to a boil, reduce the heat, and simmer for 3 minutes.
Remove from heat and discard the oregano sprig. Stir in the remaining 1 1/2 tablespoons butter and capers, stirring until the butter melts.
Add the chicken back to the pan with any juices that may be on the cookie sheet, turning to coat with sauce. Top with the lemon mixture, sprinkle with parsley if desired and serve.
I love how the lemons look charred! I really liked taking bits of the chicken and pressing it into the lemons to get more lemony goodness in each bite. I didn’t add parsley to mine, but I think having some of the fresh herbs on top would have really enhanced this dish!
Ingredients
- 2 small lemons, thinly sliced
- 1 1/2 teaspoons sugar
- 4 garlic cloves, halved
- 4 (6-ounce) skinless, boneless chicken breasts
- 1/2 teaspoon kosher salt, divided
- 1/2 teaspoon freshly ground black pepper
- 1 tablespoon olive oil, divided
- 2 tablespoons unsalted butter, divided
- 1 teaspoon grated shallot
- 1/2 teaspoon grated garlic
- 1 oregano sprig
- 1/2 cup dry white wine
- 1 cup unsalted chicken stock
- 1 teaspoon all-purpose flour
- 1 tablespoon capers, rinsed and drained
- 2 tablespoons chopped fresh flat-leaf parsley (optional)
Instructions
- Add the sliced lemons, sugar, and garlic to a medium bowl, tossing to combine. Set aside. Preheat your oven to 350 degrees.
- Season the chicken with ⅜ teaspoon salt and pepper. Heat a large saute pan over medium-high heat. Add two teaspoons olive oil, swirling to coat. Add the sicken to the pan, cooking for 4 minutes on each side or until browned.
- Add the chicken to a cookie sheet or pan sprayed with cooking spray (I usually cover the sheet with aluminum foil so cleanup is easier). When the oven is preheated, add the chicken to the oven and cook for 15 minutes or until cooked through.
- While waiting for the chicken to cook, add 1 teaspoon olive oil to your saute pan, swirling to coat. Add the lemon mixture to the pan and cook for 1 minute, or until lemon slices are lightly browned, turning occasionally. Return the lemon mixture to the bowl and set aside.
- Wipe out the saute pan with paper towels. Add the pan back over medium heat. Add 1½ teaspoons butter to the pan, swirling until the butter melts. Add the shallot, ½ teaspoon grated garlic and oregano sprig, cook for 1 minute.
- Add the wine to the pan, scraping with a wooden spoon to loosen browned bits. Bring to a boil and cook for 3 minutes, or until most of the liquid evaporates. Add ⅛ teaspoon salt, chicken stock, and flour, stirring constantly with a whisk. Bring to a boil, reduce the heat, and simmer for 3 minutes.
- Remove from heat and discard the oregano sprig. Stir in the remaining 1½ tablespoons butter and capers, stirring until the butter melts.
- Add the chicken back to the pan with any juices that may be on the cookie sheet, turning to coat with sauce. Top with the lemon mixture, sprinkle with parsley if desired and serve
I love the charred lemons! I bet it really brings out the flavor. Great recipe!
Your Charred Lemons Slices sure make this Piccata dish POP! Visually and Gastronomically. Good Post.