Lemon Chicken Piccata Recipes

Steps:

• Cut half of 1 lemon into 4 thin slices; squeeze juice from remaining 2-1/2 lemons. Coat chicken with mayo, then cracker crumbs.
• Heat oil in large skillet on medium-high heat. Add chicken; cook 5 min. Turn; cook on medium heat 5 min. or until chicken is golden brown on both sides and done (165ºF). Transfer chicken to platter; sprinkle with parsley. Cover to keep warm. Carefully wipe any crumbs from skillet with paper towel.
• Add lemon juice and broth to skillet; cook on medium-high heat 6 to 8 min. or until slightly reduced, stirring occasionally. Add butter, lemon slices and capers; cook and stir on low heat 3 to 4 min. or until butter is melted and lemons are heated through. Serve over chicken.

Steps:

• Pound the chicken breast until it is flat- about ¼" thick- don't be afraid to make it too thin. The point is that you want cook the chicken quickly before it drys out. On a plate mix some flour- maybe about ¼ cup or so- enough to coat the chicken. Salt and pepper the flour. Coat the chicken with the flour mixture.
• Use a skillet big enough for all the chicken to lay flat. Heat the skillet to med-high and lightly coat the bottom of the pan with olive oil.
• Cook the chicken for about 2 minutes a side(use your judgement here!) You will know when it is done- it is white, slightly golden- do not overcook or it will be dry. Since it is thin it should be fairly easy to tell if it is still pink.
• Take the chicken out of the pan and put on a plate- cover with foil.
• Pour enough white wine (I like a nice dry Sauvignon Blanc or Chardonnay, or Pinot Grigio) so there is about 1/4" or more of liquid in the bottom of the pan. The goal here is to make enough sauce to generously to pour over each piece of chicken and you have to start with enough because you want to reduce it to burn off the alcohol. Make sure the pan is hot enough so that the liquid boils. This will only take a minute or so, keep and eye on it- you don't want to evaporate all of your liquid. Taste it- when it tastes good- the harsh alcohol has burned off, reduce heat to low, add the juice of one whole large juicy lemon that you have already squeezed. Add about 2 tablespoons of capers. Put the chicken back in pan to coat in sauce and to reheat. Serve immediately. Put a piece of chicken on each plate and pour lots of sauce on each piece. Yummy.

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.

Steps:

• Season chicken with salt and pepper. Dredge chicken in flour and shake off excess.
• In a large skillet over medium high heat, melt 2 tablespoons of butter with 3 tablespoons olive oil. When butter and oil start to sizzle, add 2 pieces of chicken and cook for 3 minutes. When chicken is browned, flip and cook other side for 3 minutes. Remove and transfer to plate. Melt 2 more tablespoons butter and add another 2 tablespoons olive oil. When butter and oil start to sizzle, add the other 2 pieces of chicken and brown both sides in same manner. Remove pan from heat and add chicken to the plate.
• Into the pan add the lemon juice, stock and capers. Return to stove and bring to boil, scraping up brown bits from the pan for extra flavor. Check for seasoning. Return all the chicken to the pan and simmer for 5 minutes. Remove chicken to platter. Add remaining 2 tablespoons butter to sauce and whisk vigorously. Pour sauce over chicken and garnish with parsley.

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:

• Flatten chicken to 1/4-in. thickness. In a shallow dish, combine the egg substitute, 2 tablespoons wine, 2 tablespoons lemon juice, garlic and hot pepper sauce. In another shallow dish, combine the flour, Parmesan cheese, parsley and salt. Coat chicken with flour mixture, dip in egg substitute mixture, then coat again with flour mixture., In a large nonstick skillet, brown 4 chicken breast halves in 1-1/2 teaspoons oil for 3-5 minutes on each side or until juices run clear. Remove and keep warm. Drain drippings. Repeat with remaining chicken and oil. Remove and keep warm., In the same pan, melt butter. Add the remaining wine and lemon juice. Bring to a boil. Boil, uncovered, until sauce is reduced by a fourth. Drizzle over chicken.