Lemon Chicken Piccata

1. 1

   Preheat the oven to 200 degrees F (95 degrees C). Put a serving platter in the oven to warm.

2. 2

   Season the chicken breast pieces with salt and pepper and coat them in flour. Shake off any extra flour. Heat vegetable oil in a skillet; pan-fry the chicken pieces until golden on both sides, about 3 minutes per side. Cook in batches without crowding the skillet, adding oil as needed. Transfer the chicken pieces to the warmed platter in the oven. When all the chicken is done, drain most of the oil from the skillet, leaving a thin layer on the pan surface.

3. 3

   Cook and stir the minced garlic in the skillet until fragrant, about 20 seconds. Pour in the chicken broth; scrape and stir up any browned bits from the bottom of the skillet. Stir in the lemon slices and bring to a boil. 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 reduces and is slightly thickened, about 5 minutes more. Drop in the butter and swirl the skillet to melt and blend it into the sauce. Add the parsley; remove from the heat and set aside.

4. 4

   Arrange the chicken medallions on serving plates and spoon the sauce over each portion to serve.

• Calories 439.11 kcal High
• Protein 43.05 g Good Source
• Carbs 20.59 g Moderate
• Total Fat 19.21 g High
• Saturated Fat 7.24 g High
• Trans Fat 0.0 g Low Source
• Cholesterol 133.75 mg High
• Sodium 524.4 mg High
• Fiber 1.29 g Low Source
• Sugar 0.9 g Low Source
• Added Sugar 0.0 g Low Source
• Calcium 121.3 mg Low Source
• Iron 2.22 mg Moderate
• Potassium 89.8 mg Low Source
• Vitamin A 17.15 mcg_rae Low Source
• Vitamin C 21.81 mg Good Source
• Vitamin D 0.0 mcg Low Source

Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.

• Citrus 🍊
• Milk 🥛
• Wheat 🌾
• Gluten
• Garlic 🧄