Lemon Chicken Piccata

if you're a fan of zesty Tangy flavors and succulent chicken then this lemon chicken picata is the one for you I'm going to walk you through this recipe step by step from pans seering the chicken to creating that beautiful velvety lemon sauce so you'll get the perfect lemon chicken picata to put on your table hi I'm Nikki welcome back to our kitchen where we show you how to make delicious family friendly recipes now we're going to start this lemon chicken picata by preparing the chicken and I've got four small chicken breasts here to serve my family of four so let's get cooking place your first chicken breast between a large piece of folded parchment and pound it with a rolling pin to make it flatter we want it about 1 cm thick then repeat with the remaining three chicken breasts to a shallow bowl add 60 G or half a cup of plain allpurpose flour 3 tablespoons of finely grated Parmesan half a teaspoon each of salt and black pepper and/ qu of a teaspoon of garlic powder and then mix it all together we're going to dredge those chicken breasts in the flour mixture to fully coat them now heat up 2 tablespoons of neutral oil in a large frying pan over a medium to high heat add the chicken breast to the pan and then cook for four to 5 minutes on each side until they're golden brown and cooked all the way through then we want to remove the chicken from the pan and place it on a tray and place it in a low oven to keep warm while we make the sauce turn the heat of the pan down to medium and add 2 tablespoons of unsalted butter once that but is melted we're going to add a large finely diced chelot and cook for about 2 to 3 minutes stirring often until softened now add in two minc cloves of garlic and cook for 30 seconds stirring constantly next in goes 120 mil or half a cup of white wine and then we want to turn up the heat and allow that wine to Bubble for 1 to 2 minutes until it's reduced Ed by half now add 360 mil or 1 and 1/2 cups of chicken stock bring that to the bubble and let it bubble for 3 to 4 minutes until slightly reduced now turn that heat back down to medium and add in 3 tablespoons of fresh lemon juice which is the juice of about 1 and 1/2 lemons plus 2 tablespoons of capers in brine that have been drained and two tablespoons of finely chopped fresh parsley and stir it all together if you want to thicken the sauce a little you can add in a cornflour slurry which is one teaspoon of cornflour or cornstarch in the US mix with 1 tbspoon of cold water just stir that in until the sauce thickens now add the chicken breast back to the pan and spoon over that delicious sauce and we're ready to serve I like to slice up those chicken breasts and serve on top of a bowl of Linguini and then spoon over that tasty zesty sauce sprinkle over a little more parmesan and fresh parsley and then garnish with some fresh lemon slices and there you go a 30 minute dinner that's absolutely packed with flavor and a little bit different from your regular chicken pasta dinners and if you really like those lemony flavors then check out my pan fried salmon with creamy lemon spaghetti

Channel: Kitchen Sanctuary

Views: 64,661

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Id: zDTrqWDOg-w

Length: 4min 52sec (292 seconds)

Published: Mon Feb 19 2024