As a child I used to eat lemons whole. Just like an orange. I have always always loved lemons and other tart things. I especially like the lemon paired with the capers and fresh parsley in chicken piccata. I was surprised at how quickly this came together as well. It’s a quick weeknight meal that sure looks like it took a long time.
The only change I made to this recipe was using chicken tenderloins instead of breasts. I only made enough chicken for the two of us, but I kept the full amount of sauce because I’m always afraid there wont be enough (and my husband likes lots of extra!). I actually though it was perfect since I served it over pasta. It made a perfect pasta sauce. Enjoy!
2 large lemons
6-8 chicken breast tenderloins
salt & pepper
1/2 cup all purpose flour
4 Tbsp vegetable oil
1 small shallot, minced or 1 small garlic clove, minced
1 cup chicken stock
2 Tbsp small capers, drained
3 Tbsp unsalted butter, softened
2 Tbsp minched fresh parsley leaves
Adjust oven rack to lower-middle position, set large heatproof plate on rack, and heat oven to 200 degrees.
Halve one lemon pole to pole. Trim ends from one half and cut crosswise into slices 1/8 to 1/4 inch thick; set aside. Juice remaining half and whole lemon to obtain 1/4 cup juice, reserve.
Sprinkle both sides of cutlets generously with salt and pepper. Measure flour into pie tin or shallow baking dish. Working with one cutlet at a timme, coat with flour, and shake to remove excess.
Heat a large skillet over medium-high heat until hot, about 2 minutes. Add 2 Tbsp of oil and swirl to coat pan. Lay half of chicken pieces in skillet (or all if you can fit them). Saute chicken without moving them, until lightly browned on the first side, 2 to 2 1/2 minutes. Turn cutlets and cook until second side is lightly browned, 2 to 2 1/2 minutes. Remove pan from heat and transfer chicken to the plate in the oven. Add remaining tablespoons oil to the now-empty skillet and heat until simmering. Add remaining chicken and repeat.
Add shallot or garlic to the empty skillet and return skillet to medium heat. Saute until fragrant, about 30 seconds for the 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 it melts and thickens sauce. Add parsley. Spoon sauce over chicken and serve immediately.
Source: Cooks Illustrated