CHICKEN PICCATA RECIPES

Lemon Chicken Piccata

Lemon Chicken Piccata – a simple yet super impressive chicken piccata in a tasty lemón, butter and capers sauce. Perfect with pasta fór a quick and delicióus dinner.

Ingredients

• 3 large skinless, bóneless chicken breast halves - cut intó 1/2-inch medallións 
• 1/2 cup all-purpóse flóur 
• 1/2 lemón, thinly sliced
• 1/4 cup fresh lemón juice
• 1 clóve garlic, minced 
• 1 cup lów sódium chicken bróth
• 2 tablespóóns vegetable óil, ór as needed
• 2 tablespóóns capers, drained and rinsed
• 2 tablespóóns minced Italian (flat-leaf) parsley 
• 3 tablespóóns butter
• salt and pepper tó taste

Directións

1. Preheat óven tó 200 degrees F (95 degrees C). Place a serving platter intó the óven tó warm.
2. Seasón the chicken breast pieces with salt and pepper and dredge them in flóur. Shake óff excess flóur. Heat the vegetable óil in a skillet; pan-fry the chicken pieces until gólden brówn ón bóth sides, abóut 3 minutes per side. Wórk in batches and dó nót crówd skillet, adding óil as needed . Place the chicken pieces óntó the warmed platter in the óven. When finished with all the chicken, drain móst óf the óil fróm the skillet, leaving a thin cóating ón the surface óf the pan.
3. Cóók and stir the minced garlic in the skillet until fragrant, abóut 20 secónds. Póur in the chicken bróth. Scrape and dissólve any brówn bits fróm the bóttóm óf the skillet. Stir in the lemón slices and bring the mixture tó a bóil. Let cóók, stirring óccasiónally, until the sauce reduces tó abóut 2/3 cup, 5 tó 8 minutes. Add the lemón juice and capers; simmer until the sauce is reduced and slightly thickened, abóut 5 minutes móre. Dróp the butter intó the skillet and swirl it intó the sauce by tilting the skillet until the butter is melted and incórpórated. Add the parsley; remóve fróm heat and set aside.
4. Arrange the chicken medallións ón serving plates and spóón sauce óver each pórtión tó serve.

recipe>>>www.allrecipes.com

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