Recipes Main Dishes Chicken Chicken Piccata Recipes Lemon Chicken Piccata 4.7 (1,662) 1,222 Reviews 273 Photos This delicious lemon chicken piccata 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. Submitted by LemonLush Updated on November 13, 2024 Tested by Allrecipes Test Kitchen Tested by Allrecipes Test Kitchen The Allrecipes Test Kitchen staff are a team of culinary pros who make and vet recipes using only equipment you'd find in a home kitchen. Staff credentials vary but include training at the Culinary Institute of America; kitchen stints in fine dining restaurants; and countless hours in the test kitchen itself. Meet the Allrecipes Test Kitchen Save Rate Print Share Add Photo 273 273 273 273 Prep Time: 20 mins Cook Time: 30 mins Total Time: 50 mins Servings: 4 Jump to Nutrition Facts Cook Mode (Keep screen awake) Ingredients 1x 2x 4x Oops! Something went wrong. Our team is working on it. Original recipe (1X) yields 4 servings 3 large skinless, boneless chicken breast halves - cut into ½-inch medallions salt and pepper to taste ½ cup all-purpose flour 2 tablespoons vegetable oil, or as needed 1 clove garlic, minced 1 cup low sodium chicken broth ½ lemon, thinly sliced ¼ cup fresh lemon juice 2 tablespoons capers, drained and rinsed 3 tablespoons butter 2 tablespoons minced Italian (flat-leaf) parsley Directions Preheat the oven to 200 degrees F (95 degrees C). Place a serving platter into the oven to warm. Season chicken breast pieces with salt and pepper and dredge them in flour. Shake off excess flour. Heat vegetable oil in a skillet; pan-fry the chicken pieces until golden brown on both sides, about 3 minutes per side. Work in batches and do not crowd skillet, adding oil as needed. Place chicken pieces onto the warmed platter in the oven. When finished with all of the chicken, drain most of the oil from the skillet, leaving a thin coating on the surface of the pan. Cook and stir minced garlic in the skillet until fragrant, about 20 seconds. Pour in chicken broth; scrape and stir any brown bits from the bottom of the skillet. Stir in lemon slices and bring the mixture to a boil. Let cook, stirring occasionally, until the sauce reduces to about 2/3 cup, 5 to 8 minutes. Add lemon juice and capers; simmer until sauce is reduced and slightly thickened, about 5 minutes more. Drop butter into the skillet and swirl it into sauce by tilting the skillet until butter is melted and incorporated. Add parsley; remove from heat and set aside. Arrange chicken medallions on serving plates and spoon sauce over each portion to serve. MamaLeah I Made It Print 3,757 home cooks made it! Nutrition Facts (per serving) 421 Calories 21g Fat 16g Carbs 41g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 4 Calories 421 % Daily Value * Total Fat 21g 27% Saturated Fat 8g 41% Cholesterol 128mg 43% Sodium 348mg 15% Total Carbohydrate 16g 6% Dietary Fiber 1g 5% Total Sugars 1g Protein 41g 82% Vitamin C 20mg 23% Calcium 38mg 3% Iron 2mg 13% Potassium 388mg 8% * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data. (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.