CookPal AI
Lemon Chicken Piccata

Lemon Chicken Piccata

Cost $15, save $10

Source: Recommended by CookPal

  • 30 Min
  • 4 Servings
  • $15

INGREDIENTS

  • Protein

    • 🍗 3 large skinless, boneless chicken breast halves - cut into ½-inch medallions

  • Pantry Staples

    • ½ cup all-purpose flour
    • 2 tablespoons vegetable oil
    • 🧄 1 clove garlic, minced
    • 1 cup low sodium chicken broth

  • Seasonings

    • 🍋 ¼ cup fresh lemon juice
    • 2 tablespoons capers, drained and rinsed
    • 🧈 3 tablespoons butter
    • 2 tablespoons minced Italian (flat-leaf) parsley

STEPS

1

Preheat the oven to 200 degrees F (95 degrees C), and place a serving platter into the oven to warm.

2

Season chicken breast pieces with salt and pepper, dredge them in flour, and shake off excess flour.

3

Heat vegetable oil in a skillet and pan-fry the chicken pieces until golden brown on both sides, about 3 minutes per side. Place chicken onto the warmed platter in the oven.

4

Cook and stir minced garlic in the skillet until fragrant, about 20 seconds. Pour in chicken broth, scrape and stir any brown bits from the bottom of the skillet.

5

Stir in lemon slices and bring the mixture to a boil. Let cook until the sauce reduces to about 2/3 cup, 5 to 8 minutes.

6

Add lemon juice and capers, simmer until the sauce reduces and slightly thickened, about 5 minutes more. Drop butter into the skillet and swirl it into the sauce then add parsley and set aside.

7

Arrange chicken medallions on serving plates and spoon sauce over each portion to serve.

NUTRIENTS

Per 1 serving

🔥

421

Calories

  • 41
    Protein
  • 16
    Carbs
  • 21
    Fats

💡 For extra flavor, add a splash of white wine to deglaze the pan after the garlic step.Serve this dish with sides like herb-roasted potatoes or lemon-rice pilaf to complement the flavors.To make the dish more kid-friendly, reduce the capers or omit them if children dislike the briny flavor.