144.4...Charred Lemon Chicken Piccata

Chicken Piccata is one of my favorite dishes of all time. I love the lemony caper sauce. There’s just something about it that is so fabulous and comforting. I’ve tried a ton of chicken piccata recipes and have a few favorites. This recipe for Charred Lemon Chicken Piccata definitely ranks up there!

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Charred Lemon Chicken Piccata (Serves 4)

Recipe adapted from Cooking Light, January/February 2015


2 small lemons, cut into thin rounds

1 1/2 tsp. sugar

4 garlic cloves, halved

4 (6-ounce) skinless, boneless chicken breast halves, pounded to 1/2-inch thickness

1/2 tsp. kosher salt, divided

1/2 tsp. freshly ground black pepper

1 Tbsp olive oil, divided

2 Tbsp unsalted butter, divided

1 tsp. grated shallot

1/2 tsp. grated garlic

1 oregano sprig

1 thyme sprig

1/2 cup dry white wine

1 cup unsalted chicken stock

1 tsp. all-purpose flour

1 Tbsp capers, rinsed and drained

2 Tbsp chopped fresh flat-leaf parsley


1. Combine lemon slices, sugar and garlic in a medium bowl.

2. Sprinkle chicken with 3/8 tsp. salt and pepper. Heat a large skillet over medium-high heat. Add 2 tsp. oil; swirl to coat. Add chicken to pan; cook 2 minutes on each side. Place chicken on a plate. Add remaining 1 tsp. oil to pan; swirl to coat. Add lemon mixture to pan; cook 1 minute or until lemon slices are lightly browned, turning occasionally. Return lemon mixture to bowl.

3. Wipe pan with paper towels. Heat pan over medium heat. Add 1 1/2 tsp. butter to pan; swirl until butter melts. Add shallot, 1/2 tsp. grated garlic, oregano sprig, and thyme sprig; cook 1 minute. Add wine to pan, scraping pan to loosen browned bits. Bring to a boil; cook 3 minutes or until liquid almost evaporates. Add remaining 1/8 tsp. salt, stock, and flour to pan, stirring with a whisk. Bring to a boil; reduce heat, and put chicken with remaining juices back into pan to finish cooking. Simmer until chicken is cooked through. 

4. Remove pan from heat; discard oregano and thyme sprigs. Stir in remaining 1 1/2 Tbsp butter and capers, stirring until butter melts. Top chicken with lemon mixture. Sprinkle with parsley. 

Printable Recipe

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The chicken piccata was perfect with spaghetti and steamed broccoli. Great dinner Tuesday night!

Breakfast yesterday:

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After I took the kids to school, I went to spin class, followed by an appointment. I ran some errands, stopping for lunch at Boto Sushi, which I had never tried before. 

My lunch started with miso soup:

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Followed by tuna, yellowtail and salmon sushi. I also ordered the El Fuego roll.

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Everything was really good! My sushi fix has been taken care of for the week. Check!

I picked up the kids from school, ran some errands, then we went to PF Chang’s for dinner. I had a cup of egg drop soup:

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And Ginger Chicken with Broccoli (sauce on the side) and brown rice:

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We went to my son’s basketball game and came home and went to bed. 


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After I dropped off the kiddos at school, I went to drop off my car for service, then to another spin class. 

Lunch was the rest of my dinner from last night. I did squirt Sriracha all over it after this photo was taken. Of course I did!

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School pickups are up next, then make dinner! I plan on trying another new recipe so stay tuned!

Growing up, what was your favorite meal at home? Mine was my mom’s meatloaf. :)

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