Creamy Lemon Parmesan Chicken Piccata Recipes

Steps:

• Preheat oven to 200 degrees F (95 degrees C). Place a serving platter into the oven to warm.
• Season the chicken breast pieces with salt and pepper and dredge them in flour. Shake off excess flour. Heat the vegetable oil in a skillet; pan-fry the chicken pieces until golden brown on both sides, about 3 minutes per side. Work in batches and do not crowd skillet, adding oil as needed . Place the chicken pieces onto the warmed platter in the oven. When finished with all the chicken, drain most of the oil from the skillet, leaving a thin coating on the surface of the pan.
• Cook and stir the minced garlic in the skillet until fragrant, about 20 seconds. Pour in the chicken broth. Scrape and dissolve any brown bits from the bottom of the skillet. Stir in the lemon slices and bring the mixture to a boil. Let cook, stirring occasionally, until the sauce reduces to about 2/3 cup, 5 to 8 minutes. Add the lemon juice and capers; simmer until the sauce is reduced and slightly thickened, about 5 minutes more. Drop the butter into the skillet and swirl it into the sauce by tilting the skillet until the butter is melted and incorporated. Add the parsley; remove from heat and set aside.
• Arrange the chicken medallions on serving plates and spoon sauce over each portion to serve.

Steps:

• Adjust oven rack to lower-middle position, set large heatproof plate on rack, and heat oven to 200 degrees.
• Cut 1 lemon crosswise into slices 1/8 to 1/4 inch thick discarding ends; set aside.
• Juice the other lemon.
• Sprinkle both sides of chicken breasts generously with salt and pepper.
• Measure flour into pie tin or shallow baking dish.
• Coat chicken with flour, and shake to remove excess.
• Heat heavy-bottomed skillet over medium-high heat until hot, about 2 minutes.
• Add 2 TBSP oil and coat pan bottom.
• Lay half of chicken pieces in skillet.
• Sauté without moving them, until lightly browned on first side, 2 to 2 1/2 minutes.
• Turn chicken and cook until second side is lightly browned, 2 to 2 1/2 minutes longer.
• Remove pan from heat and transfer chicken to plate in oven.
• Add remaining 2 tablespoons oil to now-empty skillet and heat until shimmering.
• Add remaining chicken pieces and repeat.
• Add garlic to now-empty skillet and return skillet to medium heat.
• Sauté until fragrant, about 30 seconds for shallot or 10 seconds for garlic.
• Add stock and lemon slices, increase heat to high, and scrape skillet bottom with wooden spoon or spatula to loosen browned bits.
• Simmer until liquid reduces to about 1/3 cup, about 4 minutes.
• Add lemon juice and capers and simmer until sauce reduces again to 1/3 cup, about 1 minute.
• Remove pan from heat and swirl in butter until butter melts and thickens sauce; swirl in parsley.
• Spoon sauce over chicken and serve immediately.

Steps:

• In a shallow bowl put the flour, salt and pepper and dredge your chicken, shaking off excess.
• In a large fry pan over a medium high heat, place 2 Tbs. of oil and heat until almost smoking. add the Chicken and cook until browned and opaque throughout, about 8-9 minutes total. Place chicken on a warm platter and cover while you make the sauce.
• In the same pan over a medium high heat, warm the remaining 1 Tbs. of oil . Add the shallots and sauté until soft and translucent, 1-2 minutes. Add the wine and reduce to about half. Use a wooden spoon and scrape the bottom of pan to loosen the brown bits. Add the lemon juice, stock and capers and cook until thickened, about 5 minutes. Whisk in the sage, butter and parsley. Spoon the sauce over the chicken and serve.