• Lisa Jarvis

Lemon Chicken Piccata



Chicken Piccata is simply a classic! It is definitely one of my all-time favorites. This dish is made in one skillet, which is pretty nice. The lemons are lightly charred which really gives the sauce a wonderful flavor. I served it over whole wheat pasta and it was a delicious dinner.

Here's what you need:

4 boneless skinless chicken breasts

1 lemon cut into thin rounds

4 garlic cloves minced, divided

1/2 t salt

1/2 t pepper

1 T olive oil divided

1 t grated shallot

1 sprig fresh oregano

1 sprig thyme

1/2 cup dry wine

1 cup chicken stock

1 t flour

1 T capers, rinsed and drained

2 T butter, divided

2 T chopped flat-leafed parsley

Combine the lemon slices and half the minced garlic in a bowl and set aside. Sprinkle the chicken breasts with 1/4 t of the salt and pepper. Heat a large skillet over medium-high heat. Add 2 t of the oil. Add the chicken to the pan. Cook about 4 minutes on each side or until done. Remove the chicken and place it aside on a plate. Add remaining oil to the pan and add lemon and the rest of the garlic. Let the lemon cook about a minute then return the lemon and the juice back to the bowl. Wipe the pan with a paper towel and add 1 T of the butter, swirl until it melts. Add the shallot, the oregano sprig and the thyme sprig. Cook 1 minute. Add the wine, scraping the pan to loosen the browned bits. Bring to a boil and and cook about 3 minutes until liquid almost evaporates. Add the remaining salt, chicken stock, and flour to pan. Stirring with a whisk, bring it to a boil. Reduce heat and simmer until it has reduced down to about 3/4 cup. Remove from heat. Remove the oregano and the thyme. Stir in the remaining butter until melted. Return the chicken and any juices to the pan. Turn the chicken to coat both sides. Top the chicken with the lemon mixture. Sprinkle with the parsley. Serve over whole wheat angel hair pasta if you would like! Enjoy this classic dish!

#Chicken

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