Delicious. Served with whole wheat thin spaghetti and sauteed/steamed broccoli and carrots.
Meyer Lemon Chicken Piccata
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.
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- Calories: 214
- Fat: 7.3g
- Saturated fat: 4.1g
- Monounsaturated fat: 1.9g
- Polyunsaturated fat: 0.6g
- Protein: 27.5g
- Carbohydrate: 8.5g
- Fiber: 0.6g
- Cholesterol: 81mg
- Iron: 1.6mg
- Sodium: 502mg
- Calcium: 26mg
- 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
- 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.
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