Try this Lemon Chicken Piccata recipe, or contribute your own.
- Carbohydrate 4.15045000457984 g
- Cholesterol 518.38 mg
- Fat 186.440140000877 g
- Fiber 0.898799999465402 g
- Protein 14.1913000007229 g
- Saturated Fat 116.364792000125 g
- Serving Size 1 1 Serving (338g)
- Sodium 1625.43475001125 mg
- Sugar 3.25165000511444 g
- Trans Fat 14.1866655000659 g
- Calories 1705 calories
Step-by-step
- Season chicken with salt and pepper.
- Dredge chicken in flour and shake off excess.
- In a large skillet melt 2 tbsp of butter with the olive oil, over medium to high heat.
- Add chicken pieces to the skillet and cook for about 3 to 4 min per side until browned.
- When chicken is cooked, remove chicken from skillet.
- Remove skillet from heat.
- Add lemon juice, chicken stock or wine, capers and scrape up the brown bits from the pan for extra flavor.
- Return skillet to heat and bring to a boil.
- Taste the sauce and season with additional salt and pepper if needed.
- Add chicken back to skillet and simmer for about 5 minutes.
- Remove chicken to a platter and add remaining butter and whisk for about a minute.
- Sauce will thicken a bit.
- You can return chicken to skillet and garnish with parsley.
- Alternatively you can pour the sauce over the chicken and garnish with parsley.
Choosing the Right Starch
Acidic pan sauces demand a starchy vehicle to absorb the liquid without competing with the lemon flavor. Plain long-grain white rice or boiled egg noodles work well because their neutral starches soak up the bright stock mixture. A single pound of dried spaghetti tossed simply with olive oil requires minimal effort and costs very little per serving.
Balancing the Plate
Bitter green vegetables cut through the rich butter and caper profile effectively. Steamed broccoli rabe or simple buttered spinach adds necessary contrast to the plate without requiring extra preparation steps. Roasting asparagus at 400 degrees Fahrenheit for 12 minutes provides a charred element that complements the briny sauce.
Maximizing Ingredient Value
Leftover dry white wine functions adequately in the reduction phase while keeping grocery budgets lean. Fresh lemons yield superior juice compared to bottled alternatives, providing essential acidity that defines the dish. Storing any leftover cooked poultry in an airtight container for up to three days preserves texture for subsequent meals.
