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.
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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