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Lemon Chicken Piccata

January 28, 2015 by Jaida 1 Comment

I’m not even sure what words I can type right now to adequately introduce this dish. Lemon. Lemony. Deliciousness. OMG amazing. Best chicken ever. These are all things that come to mind. When I posted a picture of this on my Facebook page, the lemon lovers came out of the wood work asking for the recipe. I promised them I’d post it soon. So, post it I will!

Lemon Chicken Piccata
Not only is this an absolutely delicious dish, but I also got to use my new meat beater (aka meat mallet) to flatten out the chicken breasts. That’s a good stress reliever right there, y’all. Put it between some wax paper and whack away.

I think sometimes J wishes I didn’t love lemon as much as I do. And vinegar. But he’s always gracious and never complains about it. Not that he doesn’t like it, but he doesn’t love it like I do. This sauce, however, he was a big ol’ fan of. BIG FAN. I mean, who wouldn’t love a sauce made with lemon juice, white wine, capers, and butter? WHO?!?!

Lemon Chicken Piccata3

I also decided to make myself a little treat of roasted cauliflower. Sadly, this is one of the few things that J detests that I love, so I really never make it. I made him roasted broccoli so he was a happy camper. Of course he tasted the cauliflower, and he hates it still. Such a shame. Oh well, more for me!

You can have this delicious dinner on your table in less than half an hour, so no excuses!! Make it tonight!!

Lemon Chicken Piccata
As seen on Jo Cooks
Ingredients
  • 4 boneless, skinless chicken breasts, pounded to 1/2″ thickness
  • Salt and pepper, to taste
  • Flour, for dredging
  • 4 Tbsp unsalted butter
  • 2 Tbsp olive oil
  • ⅓ cup fresh lemon juice
  • ½ cup dry white wine (or chicken broth)
  • ¼ cup brined capers
  • ⅓ cup fresh parsley, chopped

Preparation

  1. Season chicken breasts with salt and pepper, and dredge in flour. Shake off any excess flour.
  2. Melt 2 tbsp of butter with the olive oil in a large skillet over medium-high heat.
  3. Add the chicken and cook for 3 to 4 minutes on each side, until nicely browned . Remove to a plate and set aside.
  4. Add the lemon juice, wine, capers to the skillet and use a spoon or spatula to scrape up the browned bits. Bring the mixture to a boil, taste and adjust seasoning if necessary.
  5. Add chicken back to skillet and simmer for about 5 minutes, until cooked through. Remove chicken to a plate once again, add the remaining butter to the sauce and whisk for about a minute, until it thickens a little.
  6. Return the chicken to the skillet or plate and top with (lots of) sauce and parsley.

Filed Under: Chicken, Main Dish Tagged With: Chicken, Lemon, Piccata, White Wine

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Comments

  1. Kylee Ayotte

    January 29, 2015 at 4:42 pm

    I love me some lemon!!

    Reply

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As a busy wife and mom who also works a full time job, I try to have dinner done in 30 minutes or less so I can spend more of my evenings with my hubby and baby girl, so what you will find here are recipes that are mostly-healthy, quick and easy. Of course I have desserts, less healthy and more time-intensive meals as well (everything in moderation!), but all-in-all, you can count on weeknight friendly options, all made with love and dished up with a side of life, love, and family! Read More…

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