| Prep: 15 mins | Cook: 25 mins | Difficulty: Moderate | Serves: 6 |
| kcal | fat | saturates | carbs |
| 350 | 23g | 8g | 10g |
| sugars | fibre | protein | salt |
| 3g | 1g | 30g | 1.2g |
Today, I am thrilled to introduce you to my Lemon Chicken Piccata recipe. It is a delightful blend of citrusy zest and tender chicken- an unexpected departure from my culinary roots, but one that beautifully displays my love for exploring new flavors. Drawing on sun-touched Mediterranean vibes, it delivers a gustatory experience you shouldn’t miss.
A Melange of Freshness and Flavor
This dish bursts with freshness from the first bite, the bright lemon fusing with buttery chicken to create a slice of Italian heaven on your palate. While some may recognize similarities with classic Chicken Francaise, the tanginess of the capers adds a unique spin that sets this Lemon Chicken Piccata recipe apart. But don’t be fooled by its gourmand appeal; it’s straightforward to prepare, bringing a sophisticated yet fuss-free dinner to your midweek menu.
Benefits Beyond Just Taste
Beyond its charming taste, this Lemon Chicken Piccata also offers a bevvy of health benefits. The inclusion of extra-virgin olive oil, known for its high antioxidant content (source), the heart-healthy fats from unsalted butter, and the quintessential lean protein, chicken, make it a nutritionally balanced dish. Furthermore, the lemon juice does not just add a scrumptious tang but also packs a punch of vitamin C for boosting your immunity.
Pair it with a wholesome Italian green salad or steamed veggies, and you have a well-rounded, nutritious, and delicious meal that your family will adore and your body will thank you for.
All in all, my Lemon Chicken Piccata is as much a tribute to my culinary explorations beyond the Great Plains of Montana as it is to the Italian kitchens where it finds its origin. It’s my way of inviting captivating new flavors into your home. Whether you’re a seasoned cook or a newbie in the kitchen, I’m certain this recipe will both charm your taste buds and nourish your body.
What You’ll Need
- 6 boneless skinless chicken breasts, filleted and pounded thin
- 1 cup of all-purpose flour, for dredging
- 1/2 cup of unsalted butter
- 5 tablespoons of extra-virgin olive oil
- 1 cup of fresh lemon juice
- 1/2 cup of chicken stock
- 1/4 cup of brined capers, rinsed
- 1/3 cup of fresh parsley, chopped
- Salt, to taste
- Black pepper, to taste
Method
Step One
Season your chicken breasts with salt and pepper, according to your taste. Place the flour on a plate or a shallow dish. Dredge the chicken breasts in the flour, shaking off the excess.
Step Two
In a large pan or skillet, melt 3 tablespoons of butter over medium heat, then add 2 tablespoons of olive oil. When the butter and oil start to sizzle, add the floured chicken breasts to the pan and fry for 3 to 4 minutes on each side; they should be golden brown. Do this in batches if necessary, and do not overcrowd the pan. Add more butter and oil if needed for later batches. Remove the cooked chicken and set aside on a plate.
Step Three
Without cleaning the pan, add the lemon juice, chicken stock, and capers. Bring the mixture to a boil, scraping up the brown bits from the pan for additional flavor. Check the seasoning and adjust if necessary.
Step Four
Return all the chicken breasts to the pan, and simmer for about 5 minutes. Remove the chicken to a platter.
Step Five
Add the rest of the butter to the sauce and whisk vigorously. Pour the sauce over the chicken, and garnish with the chopped fresh parsley before serving. Your Lemon Chicken Piccata is ready to be savored!
