Lemon Chicken Piccata

By laneman

"Pan-fried chicken breast medallions get a light, fresh lemon-butter sauce with capers and parsley."

Ingredients

• 3 large skinless, boneless chicken breast halves - cut into 1/2-inch medallions
• salt and pepper to taste
• 1/2 cup all-purpose flour
• 2 tablespoons vegetable oil, or as needed
• 1 clove garlic, minced
• 1 cup low sodium chicken broth
• 1/2 lemon, thinly sliced
• 1/4 cup fresh lemon juice
• 2 tablespoons capers, drained and rinsed
• 3 tablespoons butter
• 2 tablespoons minced Italian (flat-leaf) parsley
• white wine as needed for sau

Preparation

Step 1

Preheat oven to 200 degrees F (95 degrees C). Place a serving platter into the oven to warm.

Season the chicken breast pieces with salt and pepper and dredge them in flour. Shake off excess flour. Heat the vegetable oil in a skillet; pan-fry the chicken pieces until golden brown on both sides, about 3 minutes per side. Work in batches and do not crowd skillet, adding oil as needed .

Place the chicken pieces onto the warmed platter in the oven. When finished with all the chicken, drain most of the oil from the skillet, leaving a thin coating on the surface of the pan.

Cook and stir the minced garlic in the skillet until fragrant, about 20 seconds. Pour in the chicken broth or half/half chicken broth and white wine. Scrape and dissolve any brown bits from the bottom of the skillet.

Bring the mixture to a boil. Let cook, stirring occasionally, until the sauce reduces to about 2/3 cup, 5 to 8 minutes. Add the lemon juice and capers; simmer until the sauce is reduced and slightly thickened, about 5 minutes more.

Drop the butter into the skillet and swirl it into the sauce by tilting the skillet until the butter is melted and incorporated. Add the parsley; remove from heat and set aside.

Arrange the chicken medallions on serving plates and spoon sauce over each portion to serve. Top with lemon slices.