This elegant and simple to make lemon chicken piccata meal is excellent. The delectable light and sweet lemon sauce really pops without being overly acidic. Serve it over lemon rice pilaf or herb-roasted potatoes.
3 large skinless, boneless chicken breast halves that have been sliced into 1/2-inch medallions are the ingredients.
pepper and salt as desired
all-purpose flour, half a cup
Vegetable oil, two teaspoons, or as required
1 minced garlic clove
1 cup of chicken broth low in salt
sliced thinly half a lemon
fresh lemon juice, 1/4 cup
2 teaspoons of washed and drained capers
butter in 3 tablespoons
minced Italian (flat-leaf) parsley, 2 teaspoons
Set oven to 200 degrees Fahrenheit (95 degrees C). Warm up a serving platter in the oven.
Salt and pepper the chicken breast pieces before coating them in flour. Clear away any extra flour. The chicken pieces should be pan-fried in hot vegetable oil for about 3 minutes per side, or until golden brown on both sides. Work in batches, keeping space in the skillet, and add oil as necessary. Put the hot dish with the chicken pieces on it. Drain the majority of the oil from the skillet once all the chicken has been cooked, leaving a thin layer of oil on the pan's surface.
In a skillet, heat the minced garlic and stir for 20 seconds or until fragrant. Put some chicken broth in there. Scrape out any browned residue from the skillet's bottom and mix it in. Bring the mixture to a boil after adding the lemon slices. Allow the sauce to boil for 5 to 8 minutes, stirring regularly, until it is reduced to approximately 2/3 cup. Add the lemon juice and capers; simmer for an additional 5 minutes, or until the sauce has decreased and become somewhat thicker. Drop the butter into the pan and tilt the pan to stir the butter into the sauce until it has melted and been absorbed. Add the parsley and then turn off the heat.
Place the chicken medallions on serving platters, then top each piece with sauce to serve.
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