Lemon Chicken Piccata – a delicious recipe with all-purpose, salt, chicken breasts, extra virgin olive oil, shallot, white wine. Easy to follow and perfect for any occasion.
Serves 4
Meat & Poultry
Servings:persons
1
In a shallow bowl put the flour, salt and pepper and dredge your chicken, shaking off excess.
2
In a large fry pan over a medium high heat, place 2 Tbs. of oil and heat until almost smoking. add the Chicken and cook until browned and opaque throughout, about 8-9 minutes total. Place chicken on a warm platter and cover while you make the sauce.
3
In the same pan over a medium high heat, warm the remaining 1 Tbs. of oil . Add the shallots and saute until soft and translucent, 1-2 minutes. Add the wine and reduce to about half. Use a wooden spoon and scrape the bottom of pan to loosen the brown bits. Add the lemon juice, stock and capers and cook until thickened, about 5 minutes. Whisk in the sage, butter and parsley. Spoon the sauce over the chicken and serve.
404
kcal
Calories
19
g
Fat
15
g
Carbs
42
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 12 ingredients. The key ingredients include: 1/2 cup all-purpose flour, salt and pepper, 4 boneless chicken breasts, 3 tablespoons extra virgin olive oil, and more.
Yes, Lemon Chicken Piccata falls under the Meat & Poultry category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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