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  • Writer's pictureTina Huggins

Charred Lemon Chicken Piccata

In preparation for continuous eating during the Christmas holiday, my husband and I made the decision to eat light after our bountiful Thanksgiving Dinner. These two times in the year, I love to go all out cooking in my kitchen...which always leads to tight pants! I found this recipe on Cooking Light written by Adam Hickman. It is easy to make and delicious as well as healthy. Enjoy eating light!

Serves: 4

Time to make 37 minutes


  • 2 small lemons, cut into thin rounds

  • 1 1/2 teaspoons sugar

  • 4 garlic cloves, halved

  • 4 (6-ounce) skinless, boneless chicken breast halves, pounded to 3/4-inch thickness or simply buy chicken cutlets

  • 1/2 teaspoon kosher salt,

  • divided 1/2 teaspoon freshly ground black pepper

  • 1 tablespoon olive oil, divided

  • 2 tablespoons unsalted butter, divided

  • 1 teaspoon grated shallot

  • 1/2 teaspoon grated garlic

  • 1 oregano sprig

  • 1 thyme sprig

  • 1/2 cup dry white wine

  • 1 cup unsalted chicken stock (such as Swanson)

  • 1 teaspoon all-purpose flour

  • 1 tablespoon capers, rinsed and drained

  • 2 tablespoons chopped fresh flat-leaf parsley

Step 1

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

Step 2

Sprinkle chicken with 3/8 teaspoon salt and pepper. Heat a large skillet over medium-high heat. Add 2 teaspoons oil; swirl to coat. Add chicken to pan; cook 4 minutes on each side or until done. Place chicken on a plate. Add remaining 1 teaspoon 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.

Step 3

Wipe pan with paper towels. Heat pan over medium heat. Add 1 1/2 teaspoons butter to pan; swirl until butter melts. Add shallot, 1/2 teaspoon 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 teaspoon salt, stock, and flour to pan, stirring with a whisk. Bring to a boil; reduce heat, and simmer 3 minutes or until liquid is reduced to about 2/3 cup. Remove pan from heat; discard oregano and thyme sprigs. Stir in remaining 1 1/2 tablespoons butter and capers, stirring until butter melts. Return chicken and any juices to pan; turn to coat with sauce. Top chicken with lemon mixture. Sprinkle with parsley.

Charred Lemon Chicken Piccata
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Nutritional Information

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