Lemon Chicken PIccata

IMG_1979Hello there– As long as my friend Ruth’s tree keeps producing lemons for us, I’m looking for lemon-y recipes.  This is an old standard , but I had never made it before myself– until tonight.  Wish you could have dropped in for dinner to try it with us.

2 tab. butter
2 tab. olive oil
salt & pepper
1/4 cup flour
2 chicken breasts, fileted
1/2 cup onion, minced fine
4 cloves garlic, minced
1/2 cup dry white wine
3/4 cup chicken broth
1/2  tab. cornstarch
2 tab. lemon juice
1 tab. capers
1 tsp sugar (optional)
Flat leaf parsley (or marjoram) for garnish

Filet the chicken breasts, cutting them the flat way, horizontally.  Heat the butter and olive oil in a pan and then salt and pepper the chicken and dredge it in flour, shaking off the excess.  Cook it on medium heat 3 or 4 minutes per side, until it’s golden.  Remove the chicken from the pan.  Put it in a 200 degree oven to stay warm.

Drop the chopped onion in the pan and cook 3 minutes.  Add the garlic and cook a minute more.  Then pour in the wine and simmer until it’s thickened4 or 5 minutes.  In a closed container, shake together the broth and cornstarch and add it to the hot pan, stirring as it thickens.  Add in the lemon juice and capers.  If it tastes a bit tart, add the teaspoon of sugar.

IMG_1982Set the chicken on a pretty plate and spoon over the sauce, garnish with flat leaf parsley (or if you are a cheapskate like me, just use any herb you have in the yard– we have a perennial crop of marjoram that works just fine).

Makes 4 servings

We dug into this flavorful dish for dinner along with broccoli, roasted potatoes and a hunk of bread.  Larry’s doing up the dishes right now, bless his heart.

9 thoughts on “Lemon Chicken PIccata

  1. Dear Rhonda…tonight we had this lovely lemon chicken picatta. The folks around the table all agreed it was “a do over”! The chicken was delectable and had just the right of lemon flavor to tantaliz everyone’s palate. Thank you ☺️

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