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.
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
How to Make It
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.
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.
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.
I also doubled the sauce, following another reviewer's tip, didn't reduce it all the way down so it made a good amount of sauce for the spaghetti I used. I used half Meyer lemon and half regular lemon, so I decreased the amount of lemon juice a bit to keep the tartness under control (I poured it in bit by bit until it was just right). It was a massive hit and looked very festive on a platter with the pasta tossed in sauce on the bottom and the chicken on top, sprinkled with parsley. This will happen again!
I just made this for dinner and we really enjoyed it! Meyer lemons were not an option so I followed the recipe using the recommended orange/lemon juice combination. The sauce is a little tart (as expected) but was balanced by the garlic cauliflower mash I put with it. This was so easy and delicious!
I made the full sauce for half the chicken (for two diners), and it definitely didn't need even 1.5 lemons. I used the juice of just one of my large Meyer lemons, and it was perfect. Also didn't boil the sauce down quite as much, since we wanted enough sauce to coat the chicken as well as the angel hair pasta. Lovely flavor, and I'll keep this as my standard Piccata recipe.
This was one of the worst recipes I've ever tried. There was too much lemon so I ended up dumping the sauce out and we ate the chicken plain. Keep in mind that I like lemon, but this sauce had the most dreadful flavor. There have to be better recipes out there.
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