Meyer Lemon Chicken Piccata

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:
Recipe from Cooking Light

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Recipe Time

Total: 36 Minutes

Nutritional Information

Amount per serving
  • 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

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. 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. 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. 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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