Tuesday, September 20, 2011

Easy Lemon Chicken Piccata

3 large lemons, divided
4 small boneless skinless chicken breast halves (about 1 lb)

1/4 cup mayonnaise
1 cup Italian breadcrumbs
2 tbsp olive oil
2 tsp chopped fresh parsley
1/2 cup chicken broth
1 tbsp butter
1 tbsp capers

1. Cut 4 thin lemon slices from half of 1 lemon; squeeze juice from remaining lemons. Coat chicken with mayo, then crumbs.

2. Heat oil in large skillet on medium-high heat. Add chicken; cook 5 minutes. Turn; cook on medium heat 5 minutes or until chicken is golden brown on both sides and done. Transfer chicken to platter; sprinkle with parsley. Cover to keep warm. Carefully wipe any crumbs from skillet with paper towel.

3. Add lemon juice and broth to skillet; cook on medium-high heat 6-8 minutes or until slightly reduced, stirring occasionally. Add butter, lemon slices and capers; cook and stir on low heat 3-4 minutes or until butter is melted and lemons are heated through. Serve over chicken. 

Serves 4. 


About This Blog

I find recipes everywhere. Online. In magazines. In cookbooks. On the back of boxes. After a while, it got difficult to remember where I found (or stashed) a particular recipe when I wanted to make it a second time. With the goal of wrangling them all in one coherent location that was easy to find and navigate--along with multiple requests from friends for this recipe or that one--this blog was born.

Blog Archive


  © Blogger templates ProBlogger Template by Ourblogtemplates.com 2008

Back to TOP