This delicious chicken dish is exquisite and easy to prepare. The light and luscious lemon sauce really pops without being too acidic; it is simply divine. Serve it with herb-roasted potatoes or lemon-rice pilaf.

Advertisement

Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified

Directions

  • Preheat oven to 200 degrees F (95 degrees C). Place a serving platter into the oven to warm.

    Advertisement
  • 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.

Partner Tip

Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Nutrition Facts

421 calories; 21.2 g total fat; 128 mg cholesterol; 348 mg sodium. 16.1 g carbohydrates; 41.1 g protein; Full Nutrition

Reviews (1110)

Read More Reviews
1533 Ratings
  • 5 star values: 1009
  • 4 star values: 342
  • 3 star values: 92
  • 2 star values: 59
  • 1 star values: 31
Rating: 5 stars
06/01/2010
OMG this is exactly what I was looking for. It's restaurant quality. The sauce is SO SO good and I think adding the lemon slices early on really makes it POP like you suggested with a beautiful fragrance and taste. My family was very impressed. UPDATE: Made this for my husband's business client and he asked for the recipe to take home. Also someone said they thought the sauce was too acidic.. adding lemon slices in at the end only heightens the acidity not tempers it. I happen to love the taste of lemon like this but that's just me. Try adding some white wine to the first reduction then add the chicken broth and go from there. That might help. Read More
(527)
Rating: 5 stars
07/22/2010
When I make this recipe I use Italian flavored bread crumbs instead of flour to dredge the chicken. Also pound the chicken breasts out a little so they cook faster. I use white wine instead of chicken broth for the sauce. This sauce really requires some tasting to check for tartness as it reduces. If it's too tart add a small amount of sugar starting with a tsp. Chicken Picata is probably my favorite chicken dish and it's truly elegant and 'company' worthy. Read More
(377)
Rating: 5 stars
06/16/2010
This dish is superb. Very light low fat and the sauce has a lemon infusion that is simple yet elegant. The lemon slices really do make a difference. Be sure you're adding them early or your sauce could be a bit more bitter. The oil from the rind of the lemon adds a tremendous lemony lift! I am adding this dish as an option to my menu for my clients. They'd pay good money for this. I agree with the others - it is definitely restaurant quality right at home! Read More
(236)
Advertisement
Rating: 4 stars
07/22/2010
The reason that this might taste bitter is because the white pith of the lemon when simmered becomes very bitter. You could just use a vegetable peeler and peel off just the yellow of the lemon Read More
(146)
Rating: 4 stars
07/28/2010
I have not made this yet.....some quick thoughts. To stop the bitterness do not add the lemon slices to cook with the sauce use lemon zest and finish with the butter the white pith is what is making it bitter. Add lemon slice when serving. I also am going to try grilling the chicken and making just a quick lemon pan sauce with shallots white wine perhaps a riesling or pinot grigo and garlic however; no chicken broth. I would not cut into medallions leave in breasts in tact. To thicken maybe a little cornstarch and water if necessary. I will let you know how it turns out. After making this the grilling part probably not needed pan frying would have been fine. The sauce I made was great only wish it had made more. Cornstarch not necessary. But a great recipe! Read More
(135)
Rating: 5 stars
12/17/2010
This recipe was delicious with some modifications. I gave it 5 stars because I think it would have been good without the modifications too... I just never cook exactly by any recipe. Here is what I did differently... I pounded out the chicken but did not cut it in medallions. I pan fried it in a cast iron skillet using olive oil instead of vegetable oil. After the chicken I wiped out the pan and added a little more olive oil and some margarine (I have a dairy allergic person in my family so no butter). I added 2 cloves of garlic then a 1/2 lb of thinly sliced baby portabella mushrooms. After the mushrooms released their juices I added the liquid. I used 2 cups of good chicken stock plus 1/2 cup of a reisling. I also double the lemon juice and left out the lemon slices. I zested one lemon into the sauce and saved the lemon slices for plate garnish. When correcting seasoning at the end I added a generous amount of sea salt and fresh cracked pepper and a pinch of raw sugar. I served the chicken with the extra sauce over mini bow tie pasta. All three of my kids ate this and my husband gave it a thumbs up and I loved it. I would definitely make this one again! Read More
(125)
Advertisement
Rating: 4 stars
07/22/2010
Perfect. Well almost. I pounded the chicken breast first; really makes it tender. It takes less time to cook so it doesn't get tougher and drier on the outside... Read More
(112)
Rating: 3 stars
09/23/2010
Wow I do not know what I did wrong? I love chicken piccata. I followed the recipe exactly. But the sauce was so bitter!!! Maybe the lemons I used were the problem? I loved the cooked chicken before adding the sauce. It was both tender and crispy. I tried to fix the sauce by removing the lemon slices and adding white wine and a little extra butter. I served with rice and the person I ate dinner with ate all of theirs but I couldn't get over the bitter bite still lingering. Although he did not seem to notice for some reason. Make sure you use really fresh lemons! I believe that could have been the issue but not sure? Great sauted chicken either way. Read More
(96)
Rating: 5 stars
07/21/2010
excellent. Very light even with the butter at the end. No bitterness from the lemon slices because I took them out after the first 7 mins of boiling. Read More
(75)