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Chicken Piccata (AKA Lemon Chicken)
5.0(17)Make and share this Chicken Piccata (AKA Lemon Chicken) recipe from Food.com.
by kimkej·published 2003-11-02
Open original recipeChicken
Sprinkle both sides of chicken breasts generously with salt and pepper.
05Measure flour into pie tin or shallow baking dish.06Coat chicken with flour, and shake to remove excess.07Heat heavy-bottomed skillet over medium-high heat until hot, about 2 minutes.08Add 2 TBSP oil and coat pan bottom.09Lay half of chicken pieces in skillet.10Sauté without moving them, until lightly browned on first side, 2 to 2 1/2 minutes.11Turn chicken and cook until second side is lightly browned, 2 to 2 1/2 minutes longer.12Remove pan from heat and transfer chicken to plate in oven.13Add remaining 2 tablespoons oil to now-empty skillet and heat until shimmering.14Add remaining chicken pieces and repeat.15Add garlic to now-empty skillet and return skillet to medium heat.16Sauté until fragrant, about 30 seconds for shallot or 10 seconds for garlic.17Add stock and lemon slices, increase heat to high, and scrape skillet bottom with wooden spoon or spatula to loosen browned bits.18Simmer until liquid reduces to about 1/3 cup, about 4 minutes.19Add lemon juice and capers and simmer until sauce reduces again to 1/3 cup, about 1 minute.20Remove pan from heat and swirl in butter until butter melts and thickens sauce; swirl in parsley.21Spoon sauce over chicken and serve immediately.