Best 5 Lemon Chicken Piccata Easy Recipes

CHICKEN PICCATA WITH LEMON SAUCE

Steps:

• Flatten chicken to 1/4-in. thickness. In a shallow dish, combine the egg substitute, 2 tablespoons wine, 2 tablespoons lemon juice, garlic and hot pepper sauce. In another shallow dish, combine the flour, Parmesan cheese, parsley and salt. Coat chicken with flour mixture, dip in egg substitute mixture, then coat again with flour mixture., In a large nonstick skillet, brown 4 chicken breast halves in 1-1/2 teaspoons oil for 3-5 minutes on each side or until juices run clear. Remove and keep warm. Drain drippings. Repeat with remaining chicken and oil. Remove and keep warm., In the same pan, melt butter. Add the remaining wine and lemon juice. Bring to a boil. Boil, uncovered, until sauce is reduced by a fourth. Drizzle over chicken.

15-MINUTE LEMON CHICKEN PICCATA

Steps:

• Whisk sauce ingredients: In a small bowl or liquid measuring up, whisk chicken broth, lemon juice + zest, garlic powder, and capers together. Set aside for later.
• Tenderize the chicken: Then place chicken breasts into a ziplock bag or lay between two pieces of parchment paper. Use a smooth side of a meat hammer or a rolling pin to pound the meat until it's about 1/2 to 1/4 inch thick. Tip: this tenderizes the chicken and also helps it to cook evenly.
• Dip in flour: Evenly sprinkle salt & pepper over both sides of chicken breasts. Add flour to a shallow bowl and dredge chicken into flour on both sides.
• Brown chicken: Heat olive oil and 2 Tbsp butter in a large pan. Add floured chicken to pan and cook for 3 minutes on each side (cooking time will depend on the thickness of the chicken). Chicken should be browned and cooked through. Remove from pan onto another plate.
• Add sauce and simmer: In the same pan, add 1 Tablespoon of butter and minced garlic. Saute until fragrant (about 30 seconds). Add chicken broth and caper mixture to garlic - whisk ingredients together (make sure you scrape the bottom of the pan to get all the chicken flavor). Reduce sauce for about 4-5 minutes, whisk often.
• Add chicken and serve: Add chicken to pan with sauce. Garnish with fresh parsley and parmesan cheese.

LEMON CHICKEN PICCATA RECIPE

Steps:

• Heat the oven to 200 degrees F (this is to keep the chicken warm as you work in batches).
• Pat the chicken breast pieces dry and season with kosher salt and black pepper on both sides. Lightly coat the chicken on both sides with the flour (shake off any excess flour).
• In a large cast iron skillet, heat the extra virgin olive oil over medium-high heat until shimmering but not smoking. Cook the chicken on 1 side for about 3 minutes, then turn over to cook for another 3 minutes (do this in batches and do not crowd the pan).To keep the chicken warm, place the cooked chicken pieces in an oven-save dish and keep them in warm oven while you finish.
• Prepare the lemon sauce. In the same skillet (over medium heat), add a little bit more extra virgin olive oil. Add the ghee (or butter, if you prefer). When the ghee melts, stir in the lemon juice, wine and capers. Bring the sauce to a boil, scrapping off any browned bits from cooking the chicken earlier.
• Now, return the cooked chicken to the skillet with the sauce. Lower the heat, and let simmer for 4 to 5 minutes, basting the top of the chicken with the sauce.
• Remove from the heat and garnish with parsley. Serve with plain orzo and your favorite salad (more suggested sides in post).

LEMON CHICKEN PICCATA

Steps:

• In a shallow bowl put the flour, salt and pepper and dredge your chicken, shaking off excess.
• In a large fry pan over a medium high heat, place 2 Tbs. of oil and heat until almost smoking. add the Chicken and cook until browned and opaque throughout, about 8-9 minutes total. Place chicken on a warm platter and cover while you make the sauce.
• In the same pan over a medium high heat, warm the remaining 1 Tbs. of oil . Add the shallots and sauté until soft and translucent, 1-2 minutes. Add the wine and reduce to about half. Use a wooden spoon and scrape the bottom of pan to loosen the brown bits. Add the lemon juice, stock and capers and cook until thickened, about 5 minutes. Whisk in the sage, butter and parsley. Spoon the sauce over the chicken and serve.

LEMON-CHICKEN PICCATA RECIPE

Steps:

• Cut half of 1 lemon into 4 thin slices; squeeze juice from remaining 2-1/2 lemons. Coat chicken with mayo, then cracker crumbs.
• Heat oil in large skillet on medium-high heat. Add chicken; cook 5 min. Turn; cook on medium heat 5 min. or until chicken is golden brown on both sides and done (165ºF). Transfer chicken to platter; sprinkle with parsley. Cover to keep warm. Carefully wipe any crumbs from skillet with paper towel.
• Add lemon juice and broth to skillet; cook on medium-high heat 6 to 8 min. or until slightly reduced, stirring occasionally. Add butter, lemon slices and capers; cook and stir on low heat 3 to 4 min. or until butter is melted and lemons are heated through. Serve over chicken.