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Lemon Chicken Piccata

Lemon Chicken Piccata

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LemonLush

This delicious chicken 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 herb-roasted potatoes or lemon-rice pilaf.

Ingredients {{adjustedServings}} servings

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Original recipe yields 4 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 421 kcal
  • 21%
  • Fat:
  • 21.2 g
  • 33%
  • Carbs:
  • 16.1g
  • 5%
  • Protein:
  • 41.1 g
  • 82%
  • Cholesterol:
  • 128 mg
  • 43%
  • Sodium:
  • 348 mg
  • 14%

Based on a 2,000 calorie diet

Directions

  1. Preheat oven to 200 degrees F (95 degrees C). Place a serving platter into the oven to warm.
  2. 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.
  3. 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.
  4. Arrange the chicken medallions on serving plates and spoon sauce over each portion to serve.
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Reviews

ChiTownChef
360
6/1/2010

OMG, this is exactly what I was looking for. It's restaurant quality. The sauce is SO SO good and I think adding the lemon slices early on really makes it POP like you suggested with a beautiful fragrance and taste. My family was very impressed. UPDATE: Made this for my husband's business client and he asked for the recipe to take home. Also, someone said they thought the sauce was too acidic.. adding lemon slices in at the end only heightens the acidity, not tempers it. I happen to love the taste of lemon like this, but that's just me. Try adding some white wine to the first reduction, then add the chicken broth and go from there. That might help.

quiltersammy
244
7/22/2010

When I make this recipe, I use Italian flavored bread crumbs, instead of flour, to dredge the chicken. Also pound the chicken breasts out a little so they cook faster. I use white wine instead of chicken broth for the sauce. This sauce really requires some tasting to check for tartness as it reduces. If it's too tart, add a small amount of sugar starting with a tsp. Chicken Picata is probably my favorite chicken dish and it's truly elegant and 'company' worthy.

ChefSuzie
168
6/16/2010

This dish is superb. Very light, low fat and the sauce has a lemon infusion that is simple, yet elegant. The lemon slices really do make a difference. Be sure you're adding them early or your sauce could be a bit more bitter. The oil from the rind of the lemon adds a tremendous lemony lift! I am adding this dish as an option to my menu for my clients. They'd pay good money for this. I agree with the others - it is definitely restaurant quality right at home!