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Lemon Chicken Piccata Recipe

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This recipe for Lemon Chicken Piccata is from The Austin Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
3 Tbsp olive oil
1/2 C all-purpose flour
Salt and freshly ground pepper
4 boneless, skinless chicken breasts, about 1-1/2 pounds
1/3 C chopped shallots
1/4 C dry white wine or chicken stock
1/2 C Meyer lemon juice
1/2 C chicken stock
2 Tbsp capers, rinsed
1-1/2 tsp minced fresh sage
1 Tbsp unsalted butter, softened
1 Tbsp chopped parsley
Directions:
Directions:
In a small bowl combine the flour and salt and pepper. Season the chicken breasts with additional salt and pepper. Dredge the chicken in the flour mixture, shaking off the excess.

In a large fry pan over medium-high heat, heat 2 Tbsp olive oil until almost smoking. Add the chicken, 2 pieces at a time and cook until browned and cooked through, about 7 minutes. Transfer the chicken to a platter and cover with foil. Cook the remaining chicken pieces and transfer to the same platter and cover.

Add the remaining 1 Tbsp oil to the pan and heat over medium-high heat until almost smoking. Add the shallots and saute until soft and translucent, 1 to 2 minutes. Add the wine and using a wooden spoon scrape up any browned bits, cook until it has reduced by half, about 3 minutes. Add the lemon juice, stock and capers and cook until thickened, 3 to 5 minutes. Whisk in the sage, butter and parsley. Spoon the sauce over the chicken and serve immediately.
Number Of Servings:
Number Of Servings:
4
Preparation Time:
Preparation Time:
1 hour

 

 

 

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