Chicken Piccata Aka Lemon Chicken
This is one of our favorites. Delicious served with angel hair pasta. Enjoy!!
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.
Saut 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.
Saut .
Ingredients
lemons, boneless skinless chicken breasts, salt & fresh ground pepper, all-purpose flour, vegetable oil, garlic, chicken stock, small capers, unsalted butter, fresh parsley leaves