June 9, 2024

Lemon Garlic Chicken Piccata

Lemon Garlic Chicken Piccata is one of our favorite chicken dinners. I start this dish by breading the chicken breasts and frying them in olive oil. Next, I make a lemony, garlicky, buttery sauce. We like this chicken dish for several reasons. First of all, I like that I can make this dish in about thirty minutes. Secondly, I like that this dish can be made ahead completely in advance. Then, I just reheat it in the microwave. Thirdly, I like that this is a complete meal. I don’t need to make any side dishes. And, lastly, we all love the tender chicken and lemony sauce.

THE EQUIPMENT I USED

A Cast Iron Skillet- I highly recommend using a cast iron skillet for the chicken. It really helps brown it quickly and make the perfect chicken.

THE INGREDIENTS NEEDED FOR LEMON Garlic Chicken Piccata

Chicken Breast- I like to use three small breasts for this. I find the smaller breasts to be the most tender. I highly recommend the Bell and Evans brand chicken since it’s the most tender. Use boneless, skinless chicken breasts.
Flour- Use all purpose flour for dipping your chicken.
Butter- Be sure to use unsalted butter.
Chicken Stock- I always use homemade chicken stock. My recipe is below.
Preserved Lemon Paste- You can find this at Middle Eastern markets or gourmet stores. It added a delicious earthy flavor to my Lemon Garlic Chicken Piccata.

HOW I MADE MY CHICKEN

First, I dipped the chicken lightly in flour, beaten eggs, and breadcrumbs.
Then, I browned it on both sides. This only takes a few minutes.
Next, I baked the chicken so that it would cook through.
Finally, I simmered down the stock, wine and lemon paste. I slowly stirred in the butter and this created a delicious sauce for my Lemon Garlic Chicken Piccata.

If you like chicken breast, you need to try this buttery and delicious Lemon Garlic Chicken Piccata.

Lemon Garlic Chicken Piccata

Tender fried chicken cutlets in a preserved lemon and garlic sauce.

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Prep Time 10

Cook Time 20

Total Time 30

Course Main Course

Cuisine Italian

Servings

Calories 453 kcal

Ingredients

2 tbsp. each unsalted butter and olive oil
¼ tsp. each kosher salt and black pepper
3 boneless, skinless chicken breasts
1 cup all-purpose flour mixed with ½ tsp. salt and pepper and 1 tsp. garlic powder
3 eggs, beaten
2 cups seasoned breadcrumbs mixed with two teaspoons garlic powder, and a quarter teaspoon of crushed pepper flakes
¼ cup extra virgin olive oil
¼ cup unsalted butter
1 tbsp. minced garlic
2 tsp. preserved lemon paste
½ cup white wine
½ cup chicken stock
3 tbsp. capers, rinsed
1 lemon, sliced

Instructions

Preheat the oven to 400 degrees
Pound each breast until they're a quarter inch thick. Season them on both sides with 1/4 tsp. salt and pepper. Dip them lightly in the flour and then in the eggs, and then in the breadcrumbs. In a cast iron skillet, heat the olive oil on medium low heat. Fry a couple pieces at a time until each breast is lightly browned on both sides. Add more oil as needed. Bake on a foil lined baking sheet for 15 minutes or until 165 degrees inside.
Wipe out the pan. Melt two tablespoons of the butter in the pan and add the garlic. Cook on low heat for one minute. Add the lemon paste, white wine, and chicken stock. Simmer until reduced by half. Remove the pan from the heat.
Stir in the capers. Stir in the rest of the butter, one teaspoon at a time. Spoon the sauce over the chicken and top each piece with a lemon slice.