Recipe by LemonLush
"This delicious chicken dish is exquisite and easy to prepare. The light and luscious lemon sauce really pops without being too acidic; it is simply divine. Serve it with herb-roasted potatoes or lemon-rice pilaf."
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skinless, boneless chicken breast halves - cut into 1/2-inch medallions
salt and pepper to taste
vegetable oil, or as needed
low sodium chicken broth
lemon, thinly sliced
fresh lemon juice
capers, drained and rinsed
minced Italian (flat-leaf) parsley
OMG, this is exactly what I was looking for. It's restaurant quality. The sauce is SO SO good and I think adding the lemon slices early on really makes it POP like you suggested with a beautiful fragrance and taste. My family was very impressed. UPDATE: Made this for my husband's business client and he asked for the recipe to take home. Also, someone said they thought the sauce was too acidic.. adding lemon slices in at the end only heightens the acidity, not tempers it. I happen to love the taste of lemon like this, but that's just me. Try adding some white wine to the first reduction, then add the chicken broth and go from there. That might help.
Wow, I do not know what I did wrong? I love chicken piccata. I followed the recipe exactly. But, the sauce was so bitter!!! Maybe, the lemons I used were the problem? I loved the cooked chicken before adding the sauce. It was both tender and crispy. I tried to fix the sauce by removing the lemon slices and adding white wine and a little extra butter. I served with rice and the person I ate dinner with ate all of theirs, but I couldn't get over the bitter bite still lingering. Although, he did not seem to notice for some reason. Make sure you use really fresh lemons! I believe that could have been the issue, but not sure? Great sauted chicken either way.
When I make this recipe, I use Italian flavored bread crumbs, instead of flour, to dredge the chicken. Also pound the chicken breasts out a little so they cook faster. I use white wine instead of chicken broth for the sauce. This sauce really requires some tasting to check for tartness as it reduces. If it's too tart, add a small amount of sugar starting with a tsp. Chicken Picata is probably my favorite chicken dish and it's truly elegant and 'company' worthy.
This dish is superb. Very light, low fat and the sauce has a lemon infusion that is simple, yet elegant. The lemon slices really do make a difference. Be sure you're adding them early or your sauce could be a bit more bitter. The oil from the rind of the lemon adds a tremendous lemony lift! I am adding this dish as an option to my menu for my clients. They'd pay good money for this. I agree with the others - it is definitely restaurant quality right at home!
The reason that this might taste bitter is because the white pith of the lemon when simmered becomes very bitter. You could just use a vegetable peeler and peel off just the yellow of the lemon
Perfect. Well, almost. I pounded the chicken breast first; really makes it tender. It takes less time to cook, so it doesn't get tougher and drier on the outside...
I have not made this yet.....some quick thoughts. To stop the bitterness do not add the lemon slices to cook with the sauce, use lemon zest and finish with the butter, the white pith is what is making it bitter. Add lemon slice when serving. I also am going to try grilling the chicken and making just a quick lemon pan sauce with shallots, white wine, perhaps a riesling or pinot grigo and garlic, however; no chicken broth. I would not cut into medallions leave in breasts in tact. To thicken maybe a little cornstarch and water if necessary. I will let you know how it turns out.
After making this, the grilling part probably not needed, pan frying would have been fine. The sauce I made was great only wish it had made more. Cornstarch not necessary. But a great recipe!
excellent. Very light even with the butter at the end. No bitterness from the lemon slices because I took them out after the first 7 mins of boiling.
* Percent Daily Values are based on a 2,000 calorie diet.
Lemon Chicken Piccata
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 191
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