Cooking Corner: Lemon Chicken Piccata

BY BRITTANY CLINE (’16)

Lemon-Chicken Piccata- This dish is delightful and wonderful for the cold seasons.

  • 3 large skinless, boneless chicken breast halves
  • Salt and Pepper to taste
  • ½ cup of all-purpose flour
  • ½ cup of Italian bread crumbs
  • 2 tablespoons of vegetable oil
  • 1 clove of garlic, minced
  • 1 cup of chicken broth
  • ½ a lemon (sliced thinly)
  • ¼ cup of fresh lemon juice
  • 3 tablespoons of butter
  • 2 tablespoons of minced Italian parsley (flat leaf)

Procedure:

  • Preheat the oven to 200 degrees
  • Sprinkle salt and pepper onto the chicken breast pieces and then drench in flour (or for extra flavor, use Italian bread crumbs)
  • Shake off the excess flour
  • In a skillet, heat up the vegetable oil
  • Pan-fry the chicken pieces until golden brown on both sides, approximately 3 minutes
  • Place the chicken pieces onto a pan and put in oven
  • When finished with all of the chicken, pour oil out leaving a thin coating on the surface of the pan
  • Cook and stir the minced garlic in the same skillet for about 20 seconds
  • Pour in the chicken broth
  • If any brown bits in the skillet, scrape and dissolve
  • Stir in the lemon slices and bring to a boil
  • Stirring occasionally, let cook until the sauce reduces to about 2/3 of a cup, about 5-8 minutes
  • Add in the lemon juice
  • Simmer until the sauce is reduced and slightly thickened, about 5 minutes
  • Drop the butter into skillet and stir into the sauce by tilting the skillet until the butter is melted
  • Add the parsley and remove from heat
  • Arrange chicken medallions onto dish and drizzle sauce over top of the chicken

The chicken has such a delightful, juicy flavor along with the breading which adds a spicier zest. Happy Cooking!