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Meyer Lemon Chicken Piccata

Photo: Randy Mayor; Styling: Cindy Barr
Total time 36 mins
Yield 4 servings (serving size: 1 cutlet, 2 tablespoons sauce, and 1 tablespoon parsley)
Freshen up a classic chicken dish by using Meyer lemons for the sauce.  These lemons have a great tangy aroma and are sweeter and less acidic that regular lemons.  

Ingredients

  • 2 (8-ounce) skinless, boneless chicken breast halves
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • 1/4 cup all-purpose flour
  • 2 tablespoons unsalted butter, divided
  • 1/3 cup sauvignon blanc or other crisp, tart white wine
  • 1/2 cup fat-free, lower-sodium chicken broth
  • 1/3 cup fresh Meyer lemon juice (about 3 lemons)
  • 2 tablespoons capers, rinsed and drained
  • 1/4 cup chopped fresh flat-leaf parsley

Nutrition Information

  • calories 214
  • fat 7.3 g
  • satfat 4.1 g
  • monofat 1.9 g
  • polyfat 0.6 g
  • protein 27.5 g
  • carbohydrate 8.5 g
  • fiber 0.6 g
  • cholesterol 81 mg
  • iron 1.6 mg
  • sodium 502 mg
  • calcium 26 mg

How to Make It

  1. Split chicken breast halves in half horizontally to form 4 cutlets. Place each cutlet between 2 sheets of heavy-duty plastic wrap; pound each cutlet to 1/4-inch thickness using a meat mallet or small heavy skillet. Sprinkle cutlets evenly with salt and pepper. Place flour in a shallow dish; dredge cutlets in flour.

  2. Melt 1 tablespoon butter in a large skillet over medium-high heat. Add 2 cutlets to pan, and sauté 2 minutes. Turn cutlets over; sauté for 1 minute. Remove the cutlets from pan. Repeat the procedure with remaining 1 tablespoon butter and 2 cutlets.

  3. Add wine to pan, and bring to a boil, scraping pan to loosen browned bits. Cook for 1 minute or until liquid almost evaporates. Stir in chicken broth; bring to a boil. Cook until broth mixture is reduced to 2 tablespoons (about 4 minutes). Stir in juice and capers. Serve over chicken. Sprinkle with parsley.