I have never had Lemon Chicken Piccata before, so I felt it was finally time.
It’s been on plenty of menus, in plenty of restaurants, and in plenty of cookbooks, I’ve just never chosen it.
It was time to finally make this and try it out for myself to form my own opinions on the matter.
Capers have always been a weird thing to me; are they super salty, do they taste funny, etc.
A few reasons why I have never sauntered down this road.
But what a silly reason it is if you really think about it, right? Most capers are flavorful
and give a sophisticated taste to any dish, so why not try them in this Lemon Chicken Piccata?
So I went for it and it was so incredibly worth it!
Easy Lemon Chicken Piccata made with fresh lemon juice, plenty of parmesan cheese, salty
marinated capers all pulled together with sauced linguine noodles, seems easy enough huh?
Lemons in this dish are not just any lemons, this recipe uses Meyer lemons instead of regular lemons.
For starters; they are way smaller, much harder to locate
in a grocery store (trust me), and sweeter in flavor and citrus.
Basically they’re the perfect compliment to this slightly breaded chicken and buttery noodles.
Summertime just feels appropriate for Lemon Chicken Piccata, it’s such a
simple recipe with barely any ingredients and it’s just light and airy.
Pair this with a bubbly Sauvignon Blanc to make it the perfect Summer night’s meal.
Throw in a slight breeze and I’m in heaven.
- 2 8 ounce chicken breasts, split in half horizontally
- 1/4 cup flour
- 2 tablespoons butter
- 1/3 cup white wine
- 1/2 cup chicken broth, low sodium
- 1/3 cup meyer lemon juice, about 3 small lemons
- 2 tablespoons capers, rinsed and then drained
- parsley for serving
- 1 package linguine
- Pound the chicken cutlets until 1/4 inch thick between two sheets of plastic wrap.
- Dredge chicken in flour until covered.
- Heat 1 tablespoon butter in a medium pan and fry two pieces of chicken over medium heat about 2 minutes per side.
- Repeat with the other two pieces of chicken.
- Pour wine into pan and boil slightly, mixing.
- Cook for 1 minute, stir in chicken broth and reduce until about 2 tablespoons are left.
- Stir in lemon juice and capers.
- Serve over cooked linguine.
Much love & citrus,