I don’t know about you, but when I think of lemon chicken I think of Chicken Piccata. It’s so good and so easy to make–especially if you are budget cooking. And it’s a fairly healthy meal too.
I’ve seen Chicken Piccata served with veggies and mashed potatoes, pasta, orzo, etc. My personal favorite is angel hair pasta, and that’s how I serve my Chicken Piccata.
- 4 boneless and skinless chicken breasts
- 1 large egg
- 1-2 cups + 1 tbs flour
- 1-2 cups breadcrumbs
- salt & pepper
- 1/2 cup vegetable oil
- 4 lemon slices + the remaining juice of the lemon
- 1/3 cup capers (including water)
- 8 oz. chicken stock
- 1/3 cup dry white wine
- 1/4 cup half-n-half
- 1-2 tbsp chopped fresh Italian parsley
- Angel hair pasta – boil to your preferred texture
- Shredded parmesan cheese
- Preheat your oven to 350º F.
- In a large skillet heat the vegetable oil over medium heat until slow ripples appear.
- Cut away any excess fat from your chicken breasts and coat in flour, then egg, then breadcrumbs. Brown the chicken breasts for about a minute on each side (should be a solid golden brown) and place in the preheated oven for 15 minutes.
- While the chicken is baking, prepare the sauce. Combine the chicken stock (I used low sodium), dry white wine (I use Pinot Grigio) and bring to a slow boil over medium heat. Once the liquids have reduced by about a third, add in salt and pepper to taste, lemon juice (I do add about a tablespoon more lemon juice for a bolder flavor) and a tablespoon of flour. Whisk until the flour is thoroughly combined. Add in half-n-half, whisking continuously. Once your sauce is mixed well, add in the capers, parsley, and lemon slices.
- Place the chicken breasts in the sauce turning to coat both sides. Let cook over medium low heat for another 10-15 minutes.
- Serve with angel hair pasta, top with parmesan cheese, and enjoy!