Chicken Piccata with Charred Lemons
I like how this chicken piccata recipes varies by not breading the chicken first. It still has the classic flavors of lemon and capers though. Serve this warm dish with some pasta or mashed potatoes and a side salad.
2 small lemons, cut into thin rounds
4 (6-ounce) skinless, boneless chicken breast halves, pounded to 3/4-inch thickness (or cut large breast in half, or buy scallopine cut chicken.)
1 tablespoon olive oil, divided
2 tablespoons unsalted butter, divided
1/2 teaspoon minced garlic
1 teaspoon all-purpose flour
1 tablespoon capers, rinsed and drained
2 tablespoons chopped fresh oregano
Combine lemon slices, sugar, and garlic in a medium bowl.
Sprinkle chicken with 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 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 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 oregano (or parsley).
Calories – 332, Fat – 13.7 g, Protein 38 g