Lemon Chicken Piccata
"Submitted by Foster Orthodontics, Anderson"Serves 4-6 | Prep Time 20 min. | Cook Time 30 min.
Why I Love This Recipe
Chicken Picatta is made up of a few super simple ingredients that when put together make a dish that’s light, bright, and totally addicting. The key here is that one word: Simple. Classically served with thin scallops of veal, but we are subbing in lightly floured and quick fried chicken in this piccata recipe. The tangy sauce over the top is made with lemon, chicken broth or wine, capers, and butter. There’s really no need to add extra ingredients to fancy this dish up, it is perfect just the way it is.
Ingredients You'll Need
3 Large Chicken Breasts (skinless, boneless)
1/2 Cup All Purpose Flour
Salt and Pepper (to taste)
2 Tbsp. EVOO (Extra Virgin Olive Oil)
1 Clove of Garlic (minced)
1 Cup Low-Sodium Chicken Broth
4 Lemons ( sliced into thin rounds)
1/4 Cup Fresh Lemon Juice
2 Tbsp. of Capers
3 Tbsp. Butter
2 Tbsp. Minced Italian Parsley
Preheat oven to 450 degrees
In a mixing bowl, combine flour, salt, pepper and garlic and coat chicken in flour mixture.
Layer lemon slices on the bottom of the pan
Place chicken and layer of lemons (for each chicken breast) and add capers over everything.
Bake for 30 min. and serve with sides.
Pairs Well With
Mashed Potatoes and Steamed/Roasted Vegetables