Charred Lemon Chicken Piccata

Ⓒ Provided by MyRecipes

By Adam Hickman, MyRecipes

Lightly charring the lemon slices intensifies their flavor and creates a gorgeous look for this delicious chicken dinner. Be sure to include any of the sweet, tangy liquid the lemons give off in the bowl; it adds incredible depth to the sauce.

Total: 37 mins
Hands-on: 37 mins
Yield: Serves 4 (serving size: 1 chicken breast half and about 3 tablespoons sauce)

Ingredients

• 2 small lemons, cut into thin rounds

• 1 ½ teaspoons sugar

• 4 garlic cloves, halved

• 4 (6-ounce) skinless, boneless chicken breast halves, pounded to 3/4-inch thickness

• ½ teaspoon kosher salt, divided

• ½ teaspoon freshly ground black pepper

• 1 tablespoon olive oil, divided

• 2 tablespoons unsalted butter, divided

• 1 teaspoon grated shallot

• ½ teaspoon grated garlic

• 1 oregano sprig

• 1 thyme sprig

• ½ cup dry white wine

• 1 cup unsalted chicken stock (such as Swanson)

• 1 teaspoon all-purpose flour

• 1 tablespoon capers, rinsed and drained

• 2 tablespoons chopped fresh flat-leaf parsley

Read More: Oven Fried Feta Rolls with Chili Honey

Directions

Step 1

Combine lemon slices, sugar, and garlic in a medium bowl.

Step 2

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.

Step 3

Wipe pan with paper towels. Heat pan over medium heat. Add 1 1/2 teaspoons butter to pan; swirl until butter melts. Add shallot, 1/2 teaspoon grated garlic, oregano sprig, and thyme sprig; 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, 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, stirring until butter melts. Return chicken and any juices to pan; turn to coat with sauce. Top chicken with lemon mixture. Sprinkle with parsley.

See more at MyRecipes

Charred Lemon Chicken Piccata Recipe