Lemon Garlic Chicken Piccata
Tender fried chicken cutlets in a preserved lemon and garlic sauce.
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.
Nutrition
Calories: 453kcal
Tried this recipe?Let us know how it was!