BY BRITTANY CLINE (’16)
Lemon-Chicken Piccata- This dish is delightful and wonderful for the cold seasons.
3 large skinless, boneless chicken breast halves
Salt and Pepper to taste
½ cup of all-purpose flour
½ cup of Italian bread crumbs
2 tablespoons of vegetable oil
1 clove of garlic, minced
1 cup of chicken broth
½ a lemon (sliced thinly)
¼ cup of fresh lemon juice
3 tablespoons of butter
2 tablespoons of minced Italian parsley (flat leaf)
Procedure:
Preheat the oven to 200 degrees
Sprinkle salt and pepper onto the chicken breast pieces and then drench in flour (or for extra flavor, use Italian bread crumbs)
Shake off the excess flour
In a skillet, heat up the vegetable oil
Pan-fry the chicken pieces until golden brown on both sides, approximately 3 minutes
Place the chicken pieces onto a pan and put in oven
When finished with all of the chicken, pour oil out leaving a thin coating on the surface of the pan
Cook and stir the minced garlic in the same skillet for about 20 seconds
Pour in the chicken broth
If any brown bits in the skillet, scrape and dissolve
Stir in the lemon slices and bring to a boil
Stirring occasionally, let cook until the sauce reduces to about 2/3 of a cup, about 5-8 minutes
Add in the lemon juice
Simmer until the sauce is reduced and slightly thickened, about 5 minutes
Drop the butter into skillet and stir into the sauce by tilting the skillet until the butter is melted
Add the parsley and remove from heat
Arrange chicken medallions onto dish and drizzle sauce over top of the chicken
The chicken has such a delightful, juicy flavor along with the breading which adds a spicier zest. Happy Cooking!