Hands-on Time
37 Mins
Total Time
37 Mins
Serves 4 (serving size: 1 chicken breast half and about 3 tablespoons sauce)

Lightly charring the lemon slices intensifies their flavor and creates a gorgeous look for this delicious chicken dinner. Be sure to include any of the sweet, tangy liquid the lemons give off in the bowl; it adds incredible depth to the sauce.

How to Make It

Step 1

Combine lemon slices, sugar, and garlic in a medium bowl.

Step 2

Sprinkle chicken with 3/8 teaspoon salt and pepper. Heat a large skillet over medium-high heat. Add 2 teaspoons oil; swirl to coat. Add chicken to pan; cook 4 minutes on each side or until done. Place chicken on a plate. Add remaining 1 teaspoon oil to pan; swirl to coat. Add lemon mixture to pan; cook 1 minute or until lemon slices are lightly browned, turning occasionally. Return lemon mixture to bowl.

Step 3

Wipe pan with paper towels. Heat pan over medium heat. Add 1 1/2 teaspoons butter to pan; swirl until butter melts. Add shallot, 1/2 teaspoon grated garlic, oregano sprig, and thyme sprig; cook 1 minute. Add wine to pan, scraping pan to loosen browned bits. Bring to a boil; cook 3 minutes or until liquid almost evaporates. Add remaining 1/8 teaspoon salt, stock, and flour to pan, stirring with a whisk. Bring to a boil; reduce heat, and simmer 3 minutes or until liquid is reduced to about 2/3 cup. Remove pan from heat; discard oregano and thyme sprigs. Stir in remaining 1 1/2 tablespoons butter and capers, stirring until butter melts. Return chicken and any juices to pan; turn to coat with sauce. Top chicken with lemon mixture. Sprinkle with parsley.

Ratings & Reviews

May 02, 2016

May 02, 2016

al2nc25's Review

February 09, 2015
This was delicious! The only changes I made was that I used dried herbs and chicken broth instead of wine because I did not have these ingredients. I too used meyer lemons. The lemons made the dish - next time, after I cook the lemons, I will remove the rinds and roughly chop the citrus part to serve on top. I served with roasted asparagus and wild rice.

December 29, 2016
It wasn't as lemony as you expected because you left out the capers. The capers add a lemony flavor. If you don't like capors, then you shouldn't like lemon. LOL!

December 29, 2016

Ladygardner's Review

March 02, 2015
Excellent taste, easy to add mushrooms and cherry tomatoes for one pot meal. Serve over egg noodles. Seems complicated. Just measure out everything before hand.

ktleyed's Review

January 25, 2015
We all loved this, came out great and was delicious! A keeper! Made it just as written.

TerriS2's Review

January 21, 2015
Very tasty. I love lemons anyway. Cooked the lemons a little more than specified. Ate the lemons too! A great sauce for blnad chicken breast!

srwfromorange's Review

January 09, 2015
This is an outstanding recipe. Made a lemon chicken lover out of my husband and that was a feat!!! I found the sauce a bit runny, so added a slurry to thicken it up, also added more capers because we like them, brine & all. I served this with mashed potatoes & roasted asparagus. Yummy dinner. Neither one of us ate those lemons BTW, even tho they did add incredible flavor to the sauce.

Evholland's Review

January 05, 2015
Loved this recipe. I doubled the sauce so we would have some for our side noodles. Rinsing the capers kept it from being briny like a lot of piccata recipes. Will definitely make again.