Chicken Piccata aka Lemon chicken – Just love this dish. It’s got a fresh, satisfying taste, fills you up and isn’t terribly complicated to prepare. The chicken can be served over rice, polenta, zucchini spirals, you name it. I prepared mine in our large electric skillet (this allowed me to cook all the cutlets at once versus a few batches in a saute pan). Preparation for this dish is everything.
Juice three lemons and slice one lemon. Chop up one leek (white part only), strain about 1/4 cup of capers, soften 2 tablespoons of butter and chop some fresh parsley. Salt & pepper both sides of boneless chicken breasts that are of similar thickness (this recipe is best with thinner pieces). Dredge chicken lightly in seasoned flour and place on wire rack. Next, heat EVOO in skillet or saute pan and saute chicken until cooked (cook time will vary on thickness). As pieces are cooked remove chicken and place on a warm plate. (This is where the magic happens.) Deglaze pan with about 2 cups of chicken broth and freshly squeezed lemon juice. After warmed through add butter, capers, chopped leeks and if you like some minced garlic. Cook an additional 5 minutes. I served this dish over rice. To plate it, add rice to center of plate, center a chicken breast on top of rice, spoon the lemon sauce over chicken and garnish with a slice of lemon and a dash of fresh parsley.