Lemon Chicken Piccata Recipe

Chicken breasts: Boneless and skinless, these are the main protein in the dish.

Flour: Used to dredge the chicken, giving it a light, crispy coating.

Olive oil: Used for frying the chicken, adding a rich flavor.

Chicken broth: Forms the base of the sauce, adding depth and savory notes.

Lemon juice: Freshly squeezed, it provides the tangy flavor that defines the dish.

Capers: These add a unique, briny flavor to the sauce.

Butter: Stirred into the sauce at the end for a rich, velvety finish.

Salt and pepper: Basic seasonings to enhance the overall flavor.

When dredging the chicken breasts in flour, make sure to shake off any excess flour before placing them in the skillet. This ensures a crispier and more evenly browned exterior. Additionally, when adding the chicken broth and lemon juice to the skillet, use a wooden spoon to scrape up the browned bits from the bottom of the pan. These bits, known as fond, add a rich depth of flavor to the sauce.

• boneless, skinless chicken breasts - Substitute with boneless, skinless turkey breasts: Turkey breasts have a similar texture and flavor profile, making them a suitable alternative.

• flour - Substitute with cornstarch: Cornstarch can provide a similar coating and thickening effect without altering the flavor significantly.

• olive oil - Substitute with grapeseed oil: Grapeseed oil has a high smoke point and a neutral flavor, making it a good alternative for frying.

• chicken broth - Substitute with vegetable broth: Vegetable broth can provide a similar depth of flavor while keeping the dish suitable for vegetarians.

• freshly squeezed lemon juice - Substitute with lime juice: Lime juice can offer a similar acidity and citrus flavor, though it will slightly alter the taste profile.

• drained capers - Substitute with green olives: Green olives can provide a similar briny and tangy flavor, though they are less intense than capers.

• butter - Substitute with margarine: Margarine can mimic the creamy texture and richness of butter, making it a suitable alternative.

• salt - Substitute with soy sauce: Soy sauce can add a similar level of saltiness along with a bit of umami flavor.

• pepper - Substitute with white pepper: White pepper can provide a similar heat and flavor without altering the color of the dish.

• Allow the chicken breasts to cool completely before storing. This prevents condensation, which can make the chicken soggy.
• Place the cooled chicken in an airtight container. If you have multiple pieces, layer them with parchment paper to avoid sticking.
• Pour the lemon sauce into a separate airtight container. This keeps the chicken from becoming overly saturated and maintains the integrity of the sauce.
• Store both the chicken and sauce in the refrigerator. They can be kept for up to 3-4 days.
• For freezing, wrap each chicken breast individually in plastic wrap, then place them in a freezer-safe bag or container. This prevents freezer burn and makes it easy to thaw individual portions.
• Freeze the lemon sauce in a separate container or ice cube trays. Once frozen, transfer the cubes to a freezer bag for easy portioning.
• Label all containers with the date to keep track of freshness.
• To reheat, thaw the chicken and sauce in the refrigerator overnight. Reheat the chicken in a skillet over medium heat until warmed through, about 5-7 minutes. Heat the sauce separately and pour over the chicken just before serving.
• For a quick reheat, you can also use the microwave. Place the chicken on a microwave-safe plate, cover with a damp paper towel, and heat in 30-second intervals until warmed through. Heat the sauce in a microwave-safe bowl, stirring occasionally.

• For the stovetop method:

  1. Place a skillet over medium heat and add a small amount of olive oil or butter.
  2. Once the oil or butter is hot, add the leftover lemon chicken piccata to the skillet.
  3. Cover the skillet with a lid to retain moisture and heat for about 5-7 minutes, flipping the chicken halfway through.
  4. Ensure the chicken is heated through and the sauce is bubbling before serving.

• For the oven method:

  1. Preheat your oven to 350°F (175°C).
  2. Place the lemon chicken piccata in an oven-safe dish and cover with aluminum foil to prevent drying out.
  3. Bake for 15-20 minutes, or until the chicken is heated through.
  4. Remove the foil for the last 5 minutes if you want the chicken to regain some crispiness.

• For the microwave method:

  1. Place the lemon chicken piccata in a microwave-safe dish.
  2. Cover the dish with a microwave-safe lid or plastic wrap, leaving a small vent for steam to escape.
  3. Heat on medium power for 2-3 minutes, then check the temperature.
  4. Continue heating in 1-minute increments until the chicken is thoroughly warmed.

• For the sous vide method:

  1. Preheat your sous vide machine to 140°F (60°C).
  2. Place the lemon chicken piccata in a vacuum-sealed bag or a resealable plastic bag using the water displacement method.
  3. Submerge the bag in the water bath and heat for about 30 minutes.
  4. Remove from the bag and serve immediately, ensuring the sauce is well-mixed.

• Skillet: A large, flat-bottomed pan used for frying and browning the chicken breasts.

• Tongs: Useful for turning the chicken breasts to ensure they cook evenly on both sides.

• Measuring cups: Essential for accurately measuring the flour, chicken broth, olive oil, and lemon juice.

• Measuring spoons: Needed to measure out the capers and butter.

• Cutting board: Provides a safe surface for seasoning and dredging the chicken breasts.

• Knife: Used for slicing the lemon and any optional garnishes like parsley.

• Whisk: Helps to mix the sauce ingredients smoothly and incorporate the butter into the sauce.

• Plate: For setting aside the cooked chicken breasts while preparing the sauce.

• Spatula: Useful for scraping up the brown bits from the pan to add flavor to the sauce.

• Serving platter: For presenting the finished lemon chicken piccata with the sauce poured over the top.

Prepare ingredients ahead: Measure and chop all ingredients before starting to cook. This ensures a smoother cooking process.

Use thin chicken breasts: Pound the chicken breasts to an even thickness for quicker and more even cooking.

Preheat the skillet: Heat the olive oil in the skillet while you dredge the chicken to save time.

Simultaneous tasks: While the chicken is cooking, prepare the lemon juice and chicken broth mixture to streamline the process.

One-pan method: Use the same skillet for the sauce to save on cleanup time.