Mona’s Lemon Chicken Piccata


I had lemons and chicken… voila!

2 skinless and boneless chicken breasts, cut in half lengthwise
salt and pepper to taste
all purpose flour, for dredging
4 tbsp butter, unsalted
2 tbsp olive oil
⅓ cup fresh lemon juice
½ cup chicken stock or dry white wine, I used the broth
¼ cup brined capers
⅓ cup fresh parsley, chopped

Season chicken with salt and pepper.
Dredge chicken in flour and shake off excess.
In a large skillet melt 2 tbsp of butter with the olive oil, over medium to high heat.
Add chicken pieces to the skillet and cook for about 3 to 4 min per side until browned. When chicken is cooked, remove chicken from skillet.
Remove skillet from heat.
Add lemon juice, chicken stock or wine, capers and scrape up the brown bits from the pan for extra flavor.
Return skillet to heat and bring to a boil.
Taste the sauce and season with additional salt and pepper if needed. Add chicken back to skillet and simmer for about 5 minutes.
Remove chicken to a platter and add remaining butter and whisk for about a minute. Sauce will thicken a bit.
You can return chicken to skillet and garnish with parsley.
Alternatively you can pour the sauce over the chicken and garnish with parsley.

I adapted a recipe posted by Joanna Cismaru … I omitted the capers, but left them in this recipe in case some people actually like those things!

Recipe credit: Joanna Cismaru
Prepared, tried and tested by: Mona Aumair

This entry was posted in Poultry and tagged by cookandenjoyrecipes. Bookmark the permalink.

About cookandenjoyrecipes

I have a passion to cook and experiment, and have gathered recipes for almost 50+ years (paper and then electronic). I felt it an absolute waste to just toss all those wonderful recipes in the garbage and forget about them, thus decided to put them to good use and started “The Recipe Hunter” Facebook page: The Recipe Hunter (Cook &Enjoy) and the Blog

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