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Charred Lemon Chicken Piccata
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Brief Description
Charred lemon slices season this pan-fried chicken served in a savory lemon sauce.
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Main Ingredient
chicken
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Category: Poultry
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Cuisine: American
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Prep Time: 15 min(s)
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Cook Time: 20 min(s)
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Recipe Type: Public
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Source:
adapted from http://www.myrecipes.com/recipe/charred-lemon-chicken-piccata
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Tags:
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Notes:
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Posted By: mcarr
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Posted On: Mar 30, 2017
Number of Servings:
Ingredients:
- 2 - small lemons cut into thin rounds
- 1 1/2 teaspoons - sugar
- 4 cloves - garlic halved
- 4 - (6-ounce) skinless, boneless chicken breast halves pounded to 3/4-inch thickness
- 1/2 teaspoons - kosher salt divided
- 1/2 teaspoons - freshly ground black pepper
- 1 tablespoons - olive oil, divided
- 2 tablespoons - unsalted butter divided
- 1 teaspoons - grated onion
- 1/2 teaspoons - grated garlic
- 1 sprigs - oregano
- 1 sprigs - thyme
- 1/2 cups - dry white wine
- 1 cups - unsalted chicken stock (such as Swanson)
- 1 teaspoons - all-purpose flour
- 1 tablespoons - tablespoon capers optional, rinsed and drained
- 2 tablespoons - chopped fresh flat-leaf parsley
Directions:
Combine lemon slices, sugar, and garlic halves in a medium bowl.
Sprinkle chicken with 3/8 teaspoon salt and pepper. Heat a large skillet over medium-high heat. Add 2 teaspoons oil; swirl to coat. Add chicken to pan; cook 4 minutes on each side or until done. Place chicken on a plate.
Add remaining 1 teaspoon oil to pan; swirl to coat. Add lemon mixture to pan; cook 1 minute or until lemon slices are lightly browned, turning occasionally. Return lemon mixture to bowl.
Wipe pan with paper towels. Heat pan over medium heat. Add 1-1/2 teaspoons butter to pan; swirl until butter melts. Add grated onion, 1/2 teaspoon grated garlic, and sprigs of oregano and thymeg; cook 1 minute.
Add wine to pan, scraping pan to loosen browned bits. Bring to a boil; cook 3 minutes or until liquid almost evaporates. Add remaining 1/8 teaspoon salt, chicken stock, and flour to pan, stirring with a whisk. Bring to a boil; reduce heat, and simmer 3 minutes or until liquid is reduced to about 2/3 cup.
Remove pan from heat; discard oregano and thyme sprigs. Stir in remaining 1-1/2 tablespoons butter and capers (if using), stirring until butter melts. Return chicken and any juices to pan; turn to coat with sauce.
Top chicken with lemon mixture. Sprinkle with parsley before serving.
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