Charred Lemon Chicken Piccata

By Nanatimesthree

Ingredients

• 2 small lemons, cut into thin
• rounds
• 1 1/2 tsp sugar
• 4 garlic cloves halved
• 4 skinless chicken breasts
• 1/2 tsp salt divided
• 1/2 tsp pepper
• 1 Tbsp olive oil divided
• 4 Tbsp butter, divided
• 2 tsp grated shallot
• 1 tsp grated garlic
• 2 sprigs oregano
• 2 sprigs thyme
• 1 cup dry white wine
• 2 cups chicken stock
• 2 tsp flour
• 2 Tbsp capers rinsed and
• drained
• 4 Tbsp chopped fresh parsley

Details

Level of difficulty Average
Cost Average budget

Preparation

Step 1

Combine lemon slices, sugar, and garlic in a medium bowl.

Step 2

Sprinkle chicken with 3/8 teaspoon salt and pepper. Heat a large skillet over medium-high heat. Add 2 tsp oil; swirl to coat. Add chickej to pa; cook 4 minutes on each sisde 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.

Step 3

Wipe pan with paper towels. Heat pan over medium heat. Add 3 tsp butter to pan; swirl to coat. Add shallot, teaspoon garlic, oregano sprig, and thyme sprig. Cook for 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 1/8 tsp 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 1 1/3 cups. Remove pan from heat; discard oregano and thyme sprigs. Stir in remaining butter and capers, stirring until butter melts.

Step 4

Return chicken and any juices to pan; turn to coat with sauce. top chicken with lemon mixture. Sprinkle with parsley.