15Minute Lemon Chicken Piccata A Simple Palate

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Dredge the chicken in the seasoned flour. In a large fry pan over medium-high heat, heat 1 tablespoon of butter and olive oil until very hot. Working in batches, add the chicken and cook, turning once, until golden brown on both sides, about 4 minutes per side. Transfer to a plate and set aside.

15Minute Lemon Chicken Piccata A Simple Palate

Sear the chicken in the butter for 2 mins per side until nice and golden. Remove the chicken on a plate and add in the remaining butter to the same skillet without washing it. Add in the garlic, lemon slices, fresh thyme, capers, artichokes and medium-high for a minute.

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2 chicken breast halves, skinless, boneless; ¼ tsp salt; ¼ tsp fresh ground black pepper; ¼ cup grated Parmesan cheese; ½ cup flour, for dredging; 4 tbsp butter, divided; 4 tbsp olive oil; ¼ cup lemon juice; ½ cup white wine or chicken stock; ½ cup marinated artichokes, chopped; ¼ cup fresh parsley, chopped

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Heat oil in a large skillet over medium-high heat. Add chicken and saute 2 minutes per side, until golden brown and cooked through. Add lemon juice, wine and chicken broth and bring to a simmer.

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Remove from heat, let sit for 5 minutes, fluff with fork. Mix in 4 of the scallions to finished rice prior to serving. Mix flour, pepper and salt in a bowl, dredge each breast in the flour mixture, shake off excess. Heat large saute pan over medium high heat, add olive oil and 2 tablespoons butter. Place floured breasts in oil (in two batches.

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Dip the chicken in the egg/lemon mixture, then in the flour. Melt the butter in a large pan and brown the coated chicken pieces about 4 minutes per side. Set aside. Add the remaining 2 tablespoons of lemon juice to the chicken broth and pour liquid into skillet. Add wine, capers and artichoke hearts.

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Season the chicken. In a small bowl, mix together the oregano, thyme, paprika, and a large pinch of salt and pepper (about ½ to ¾ teaspoons each). Pat the chicken dry and season on both sides with the spice mixture. Make the sauce. In a large oven-safe pan with a lid, melt the butter over medium-high heat.

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Bring to a simmer and cook until the liquid is reduced by half, about 3 minutes. Stir in the broth, lemon juice and capers. Reduce the heat to medium, bring to a gentle simmer and whisk in the remaining 1 Tbs. butter. Cook, stirring occasionally, until the sauce thickens slightly, about 5 minutes more.

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Bring a large pot of water to a boil over high heat. Add a good pinch of salt, then cook the pasta according to the package directions until al dente. Reserve about 1 cup of the hot pasta water, then drain the pasta and set aside. Sprinkle both sides of the chicken with salt and set aside for 5 minutes.

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Reduce the heat to medium, bring to a gentle simmer and whisk in the remaining 1 Tbs. butter. Cook, stirring occasionally, until the sauce thickens slightly, about 5 minutes more. Stir in the parsley. Taste and adjust the seasoning. Return the chicken to the pan and turn to coat each piece with the sauce.

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Dredge your chicken pieces on each side into the flour mixture, very gently shaking off the excess. Heat a large frying pan over medium-high heat, and add in 1 Tablespoon of your oil. Working in 2 separate batches, add in the coated chicken and cook, until golden brown on both sides, about 3-4 minutes per side.

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Add to the pan the last 1 tablespoon of oil and 1 tablespoon of butter to melt, add artichokes and garlic and saute until the garlic is soft about 1-2 minutes, making sure not to burn the garlic. Stir in the wine and scrape up and brown bits from the bottom of the pan, add chicken stock and simmer until reduced by about half.

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Place the chicken breasts in the pan, cooking about 3 minutes on each side. Deglaze the bottom of the pan with the white wine, then simmer for a couple of minutes. 1 cup dry white wine. Stir in the lemon juice, capers and artichokes. Simmer for about 30 minutes or until the chicken tests done and the sauce is thickened.

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Into the pan add the lemon juice, stock, capers, artichoke hearts, and tomatoes. 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, cover, turn heat to low and simmer for 10 minutes. Remove chicken to platter.

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Instructions. Sprinkle both sides of the chicken with salt and set aside for 5 minutes. 3 chicken breasts, 1½ teaspoon kosher salt. On a large plate, combine the flour and pepper. After the 5 minutes, drudge each piece of chicken in flour and shake off the excess. ½ cup all purpose flour, ½ teaspoon pepper.

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Let that cook for 3-5 minutes. Meanwhile, peel and mince the garlic cloves. Add the garlic and cook for 30 seconds to a minute, then pour in the chicken stock, wine, lemon juice and capers. Stir, scraping up the little bits left over from the chicken, then let the sauce cook until it reduces by half.