My Lemon Chicken Recipe Chicken Piccata

Ingredients

• 1.5 pound Chicken Breast (boneless, skinless; butterflied and sliced into thin cutlets)
• 0.5 cup All-Purpose Flour (for dredging the chicken)
• 1 teaspoon Salt (for seasoning the flour)
• 0.5 teaspoon Black Pepper (freshly ground, for seasoning)
• 2 tablespoon Clarified Butter (high smoke point for searing)
• 3 tablespoon Unsalted Butter (cold, cut into small pieces for finishing sauce)
• 1 tablespoon Olive Oil (optional, can replace part of clarified butter)
• 0.5 cup Dry White Wine (Chardonnay) (for deglazing the pan)
• 0.25 cup Chicken Stock (low‑sodium)
• 1 whole Lemon (zested and juiced; thin‑rind lemon preferred for garnish)
• 2 tablespoon Capers (rinsed, preferably non‑pareil size)
• 2 tablespoon Fresh Parsley (chopped for garnish)
• 0.25 teaspoon Black Pepper (additional for sauce)

Instructions

1. Butterfly and Slice Chicken

   Place each chicken breast on the cutting board, cut horizontally to butterfly, then slice into thin cutlets about 1/4‑inch thick.

   Time: PT5M

2. Season and Dredge

   In a shallow dish combine flour, 1 tsp salt and ½ tsp black pepper. Lightly coat each cutlet in the flour mixture, shaking off excess.

   Time: PT3M

3. Heat Pan and Add Fats

   Heat the skillet over medium‑high heat. Add clarified butter (and olive oil if desired) until the fat shimmers, about 2 minutes.

   Time: PT2M

   Temperature: 350°F

4. Sear Chicken Cutlets

   Place the flour‑dusted cutlets in the hot pan. Cook 3‑4 minutes per side until golden brown and cooked through. Remove and set aside on a warm plate.

   Time: PT8M

   Temperature: 350°F

5. Deglaze with White Wine

   With the pan still hot, pour in the white wine, scraping the browned bits with a wooden spoon. Reduce the liquid by half, about 2‑3 minutes.

   Time: PT3M

   Temperature: 350°F

6. Build the Sauce

   Stir in chicken stock, the juice of the lemon, lemon zest, and capers. Simmer for 2 minutes until slightly thickened.

   Time: PT2M

   Temperature: 350°F

7. Finish with Butter Emulsion

   Turn off the heat. Whisk in the cold butter pieces a few at a time until the sauce becomes glossy and emulsified. Add the remaining ¼ tsp black pepper and adjust seasoning.

   Time: PT2M

8. Combine Chicken and Sauce

   Return the cooked chicken cutlets to the pan, spoon sauce over them, and let sit for 1 minute to re‑warm.

   Time: PT1M

9. Plate and Garnish

   Arrange the chicken on serving plates, drizzle with remaining sauce, garnish with chopped parsley and lemon slices.

   Time: PT3M

Nutrition Facts

Calories

350

Protein

30g

Carbohydrates

10g

Fat

20g

Fiber

1g