Meyer Lemon Chicken Piccata

Meyer Lemon Chicken Piccata Recipe
Photo: Randy Mayor; Styling: Cindy Barr
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.  

Yield:

4 servings (serving size: 1 cutlet, 2 tablespoons sauce, and 1 tablespoon parsley)
Total time: 36 Minutes

Recipe from

Cooking Light

Recipe Time

Total: 36 Minutes

Nutritional 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

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

Preparation

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.

Julianna Grimes,

Cooking Light

March 2011
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