Hey everyone, hope you’re having an incredible day today. Today, we’re going to prepare a special dish, lemon chicken piccata. One of my favorites. For mine, I will make it a little bit tasty. This is gonna smell and look delicious.
Scrape and dissolve any brown bits from the bottom of the skillet. In a shallow bowl put the flour, salt and pepper and dredge your chicken, shaking off excess. Lemon Chicken Piccata - a simple yet super impressive chicken piccata in a tasty lemon, butter and capers sauce.
Lemon Chicken Piccata is one of the most popular of recent trending meals on earth. It is simple, it’s fast, it tastes yummy. It is enjoyed by millions every day. Lemon Chicken Piccata is something that I have loved my whole life. They are nice and they look fantastic.
To begin with this recipe, we must first prepare a few components. You can have lemon chicken piccata using 14 ingredients and 11 steps. Here is how you cook that.
The ingredients needed to make Lemon Chicken Piccata:
- Get Chicken
- Prepare 2 packages Chicken tender loins
- Make ready 3 Eggs
- Make ready 3 1/2 tbsp Olive oil
- Take 1 tsp Salt
- Get 1/2 tsp Pepper
- Prepare 1 tsp Garlic powder
- Prepare 1 large lemon (for zest)
- Prepare Sauce
- Take 2 1/2 tsp Flour
- Prepare 2 1/2 clove Minced garlic
- Take 1/2 cup Dry white wine
- Make ready 2/3 cup Chicken broth
- Make ready 1/2 Lemon (for juice)
A slice of chicken cooked in a pan probably makes you think of a meal that's not all that exciting. This notion couldn't be more wrong if that slice of chicken is lemon chicken piccata, tender and fragrant, with the addition of a delicious sauce to spice up your weeknight dinners!. Dredge chicken in flour and shake off excess. Pan-fried chicken breast medallions get a light, fresh lemon-butter sauce with capers and parsley.
Instructions to make Lemon Chicken Piccata:
- In a mixing bowl, mix eggs with salt, pepper, garlic powder, and lemon zest.
- In a large non-stick skillet, put olive oil and swish around so it covers the entire bottom of the pan. Heat on low
- While the oil heats, put as many chicken pieces into the mixing bowl as you can. Let sit until all the egg mixture is absorbed.
- Place chicken in skillet. Heat on medium for 3-5 min. Then flip over with a spatula. Flip carefully so as not to lose the egg batter.
- Keep flipping every 5 min until golden brown. Check that the chicken is fully cooked by cutting the fattest part. If it is white, the chicken is cooked. If it is pink or red, the chicken needs more time.
- Remove cooked chicken and place on a plate and reduce the pan's heat to low.
- (For sauce. If not using sauce, recipe is done at previous step.) Add garlic to pan and stir. Let sit until garlic starts to turn brown (about a minute)
- Deglaze the garlic with white wine. Stir and let sit for a few minutes so the wine cooks off.
- Add chicken broth and lemon juice. Stir.
- Then add flour- the more flour, the thicker so add to desired consistency. Then turn off heat.
- Pour sauce over chicken. Serve and enjoy. Delicious with spaghetti squash. Leftovers last in fridge for 5-7 days.
Chef John's quick and easy pan-fried chicken breasts are topped with a simple pan sauce made with capers, butter, white wine, and lemon juice. Sprinkle both sides with salt and pepper. In three separate bowls, prepare a beaten egg, flour, and breadcrumbs for dredging. This family meal will win your heart not only with its bold layers of flavor but also for how simple it is to pull together. Lemon Chicken Piccata is a budget-friendly take on an Italian classic!
So that is going to wrap this up with this special food lemon chicken piccata recipe. Thank you very much for reading. I am sure that you can make this at home. There’s gonna be interesting food in home recipes coming up. Remember to bookmark this page in your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!
