Tender chicken medallions bathed in a tangy lemon-infused sauce, adorned with the briny pop of capers, and finished with a buttery flourish—this classic Italian-American dish, Chicken Piccata with Lemon, is a symphony of flavors and textures that has won hearts around the globe.
With roots tracing back to Italy, where “piccata” refers to a method of preparing meat, typically veal, thinly sliced, dredged in flour, and sautéed, this dish has undergone a delightful evolution. Over time, chicken has become a popular alternative, offering a lighter and more accessible twist without compromising taste or sophistication.
In this recipe, we pay homage to the tradition while adding our modern flair. The succulent chicken breast medallions are meticulously seasoned, lightly coated in flour, and pan-fried to golden perfection—creating a crispy exterior that yields juicy tenderness with each bite.
But the true star of this culinary show is the luscious lemon sauce. Fragrant minced garlic dances in the skillet, releasing its aromatic essence, before being joined by a symphony of flavors—low-sodium chicken broth, fresh lemon slices, and the piquant tang of capers. As the sauce simmers, it reduces to a velvety consistency, enhanced by a generous squeeze of fresh lemon juice, infusing every mouthful with a bright, citrusy zest.
Ingredients for Chicken Piccata with Lemon:
- 3 TBS skinless, boneless chicken breasts cut into 1/2-inch medallions
- 1/2 cups of flour
- 2 tablespoons vegetable oil
- 1 tablespoon of minced garlic
- 1 cup of low-sodium chicken broth
- 1/2 of a lemon, sliced thinly
- 1/4 cup fresh lemon juice
- 3 tablespoons of capers, drained and rinsed
- 3 tablespoons butter
- 2 tablespoons minced fresh flat-leaf parsley
- salt and pepper to taste
Directions:
- Preheat oven to 200°F.
- Put the flour in a medium baking dish or resealable plastic bag. Season all sides of the chicken medallions with salt and pepper, and then dredge them in the flour. Shake off the excess flour from the medallions.
- Heat a deep skillet over medium heat and add the vegetable oil. Pan-fry the medallions until golden brown on both sides (about 3 minutes per side). Be careful not to overcrowd the skillet. You may need to add more vegetable oil.
- Place the chicken pieces in an oven-proof pan or baking dish to keep the chicken warm. Drain most of the excess oil from the skillet, but leave a little to keep cooking in it.
- Saute the minced garlic in the skillet. Add chicken broth and deglaze the skillet.
- Stir in the lemon slices and bring the broth to a boil. Allow it to cook until the sauce reduces to about 2/3 cup of liquid (about 7 minutes.)
- Add the lemon juice and caper, and then simmer until slightly thickened (about 5 minutes.)
- Add the butter and mix it into the sauce by swirling the skillet.
- Finally, add the parsley and remove it from the heat.
- Remove the medallions from the oven and arrange on dinner plates. Spoon the sauce over the medallions and serve.
Whether served as a cozy weeknight dinner or presented as a centerpiece at a celebratory feast, Chicken Piccata with Lemon never fails to captivate palates and evoke a sense of culinary adventure. So, gather your ingredients, prepare your skillet, and embark on a flavor-filled journey that promises to tantalize your taste buds and leave you craving more.
Start with the healthiest ingredients from The Butcher Shop.
We know preparing healthy meals for your family is important. That’s why The Butcher Shop always carries locally sourced meats and produce from farms right here in Southern Oregon. At TBS, you’ll find the perfect cut of meat for your meal, plus fresh-baked loaves of bread, fresh fruit and vegetables, local wine and beers, and even quality food specifically for your canine. Stop by today or call ahead to pre-order your ingredients.