Lemon Piccata Chicken

Follow our step-by-step guide on how to make Lemon Piccata Chicken.

1. Step 1

   Begin by preheating your oven to a gentle 200°F (95°C), placing a serving platter inside to warm up.

2. Step 2

   Season the chicken medallions generously with salt and pepper, then coat them in flour, ensuring to shake off any excess.

3. Step 3

   In a skillet, heat a splash of vegetable oil over medium heat.

4. Step 4

   Cook the chicken in batches, frying until each piece is beautifully golden brown on both sides, which should take about three minutes per side.

5. Step 5

   Be mindful not to overcrowd the skillet; add more oil as necessary.

6. Step 6

   Once cooked, transfer the chicken to the warmed platter in the oven to keep it cozy.

7. Step 7

   After all the chicken is done, drain most of the oil from the skillet, leaving just a thin layer to sauté the garlic.

8. Step 8

   Toss in the minced garlic and let it sizzle for about 20 seconds until it releases its delightful aroma.

9. Step 9

   Pour in the chicken broth, scraping up any flavorful browned bits from the bottom of the pan.

10. Step 10

    Add the lemon slices and bring the mixture to a lively boil.

11. Step 11

    Allow it to simmer, stirring occasionally, until the sauce reduces to about two-thirds of a cup, which should take around five to eight minutes.

12. Step 12

    Stir in the fresh lemon juice and capers, continuing to simmer until the sauce thickens slightly, about five more minutes.

13. Step 13

    Finally, swirl in the butter until it melts and blends seamlessly into the sauce, then fold in the minced parsley and remove from heat.

14. Step 14

    To serve, elegantly arrange the chicken medallions on plates and lavishly spoon the zesty lemon-caper sauce over each portion, transforming a simple meal into a delightful culinary experience.