Lemon Chicken Piccata
Blue Ribbon Recipe
Easy to prepare and pretty to present! The lemon flavor is subtle, but still bright and beautiful. The Test Kitchen
- chicken breasts, boneless and skinless
- 1 c
- panko bread crumbs, or 1/2 cup flour
- salt and pepper
- 2 Tbsp
- vegetable oil
- 7 Tbsp
- butter, unsalted and divided
- 2 medium
- 1 large
- shallot, minced
- 1 large
- garlic clove, minced
- 2 c
- chicken stock (I use low sodium)
- 1 Tbsp
- chicken stock concentrate, optional
- 2 Tbsp
- capers, drained
- 3 Tbsp
- parsley, finely chopped and divided
How to Make Lemon Chicken Piccata
- 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.
In a large skillet, add 2 Tbsp oil and 2 Tbsp butter. Heat to medium high. Dredge chicken pieces in panko bread crumbs or flour. Fry 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. Plate 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.
- 3While 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. Add 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. Add 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.