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Charred Lemon Chicken Piccata

By

Calories: 332

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Rate this recipe 4.9/5 (8 Votes)

Ingredients

  • 2 2 2 small lemons, cut into thin rounds
  • 1 1/2 1 1/2 1/2 tsp sugar
  • 4 4 4 garlic cloves, minced
  • 4 4 to 3/4-inch (6 oz) chicken breast halves, pounded to 3/4-inch thickness
  • 1/2 1/2 1/2 tsp kosher salt
  • 1/2 1/2 1/2 tsp freshly ground black pepper
  • 1 1 1 T olive oil, divided
  • 2 2 2 T unsalted butter, divided
  • 1/2 1/2 1/2 tsp grated garlic
  • 1 1 1 oregano sprig
  • 1 1 1 thyme sprig
  • 1/2 1/2 1/2 cup white wine
  • 1 1 1 cup unsalted chicken stock
  • 1 1 1 tsp all-purpose-flour
  • 1 1 1 T capers rinsed and drained
  • 2 2 2 T chopped flat-leaf parsley

Details

Preparation time 37mins
Adapted from google.com

Preparation

Step 1

Combine lemon slices, sugar, and garlic in a medium bowl.
Sprinkle chicken with salt and pepper. Heat a large skillet over medium-high heat. Add 2 tsp oil; swirl to coat. Add chicken to pan; cook 4 minutes on each side or until done. Place chicken on a plate. Add remaining 1 tsp oil to pan, swirl to coat. Add lemon mixture to pan; cook 1 minute or until lemon slices are lightly browned, turning occasionally. Return lemon mixture to bowl.
Wipe pan with paper towels. Heat pan over medium heat. Add 1 1/2 tsp butter to pan; swirl until butter melts. Add shallot, 1/2 tsp grated garlic, oregano sprig, and thyme sprig; cook 1 minute. Add wine to pan, scraping pan to loosen browned bits. Bring to a boil; cook 3 minutes or until liquid almost evaporates. Add remaining salt, stock, and flour to pan stirring with a whisk. Bring to a boil; reduce heat and simmer 3 minutes or until liquid is reduced to about 2/3 cup. Remove pan from heat; discard oregano and thyme sprigs. Stir in remaining butter and capers, stirring until butter melts. Return chicken and any juices to pan; turn to coat with sauce. Top chicken with lemon mixture. Sprinkle with parsley.

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