Meyer Lemon Chicken Piccata
Bright, zesty, and irresistibly savory, Meyer Lemon Chicken Piccata is a masterful twist on the classic Italian dish. This recipe pairs tender, pan-seared chicken breasts with a luxurious, tangy sauce made from Meyer lemons, dry white wine, and capers, finished with a velvety touch of butter. The inclusion of Meyer lemons brings a slightly sweeter and floral citrus note compared to traditional lemons, creating a perfectly balanced flavor profile. With just 15 minutes of prep time, this quick and elegant dish is ideal for weeknight dinners or special occasions. Garnished with a sprinkle of fresh parsley and served with your choice of pasta, rice, or steamed vegetables, this dish promises a restaurant-quality experience in the comfort of your home. Perfect for lemon lovers and anyone seeking a vibrant, refined meal idea!
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Recipe Information
Ingredients
- 4 pieces boneless, skinless chicken breasts
- 0.5 cups all-purpose flour
- 1 teaspoons salt
- 0.5 teaspoons black pepper
- 3 tablespoons unsalted butter
- 2 tablespoons olive oil
- 2 whole Meyer lemons
- 0.5 cups dry white wine
- 0.75 cups chicken broth
- 2 tablespoons capers
- 2 tablespoons fresh parsley
Instructions
Place each chicken breast between two pieces of plastic wrap. Using a meat mallet, pound the chicken until it is about 1/2 inch thick.
In a shallow dish, mix the flour, salt, and pepper. Dredge each chicken breast in the flour mixture, shaking off any excess.
Zest one Meyer lemon and set the zest aside. Then slice both Meyer lemons into thin rounds, removing any seeds.
In a large skillet, heat 2 tablespoons of butter and the olive oil over medium heat. Once the butter has melted, add the chicken breasts.
Cook the chicken for 3-4 minutes on each side, until golden brown and cooked through. Transfer the chicken to a plate and cover with foil to keep warm.
Reduce the heat to medium-low and add the white wine to the skillet, scraping up any browned bits from the bottom of the pan. Simmer for 2 minutes to reduce slightly.
Add the chicken broth, lemon slices, capers, and the reserved lemon zest. Simmer for another 3 minutes to allow the flavors to blend.
Stir in the remaining 1 tablespoon of butter until melted. Taste the sauce and adjust the seasoning if needed.
Return the chicken to the skillet and spoon the sauce over it. Cook for 1-2 minutes to warm the chicken.
Transfer the chicken to a serving platter, pour the sauce over it, and garnish with chopped parsley.
Serve immediately. Optionally, pair with pasta or a side of sautéed vegetables.
Nutrition Facts
Calories |
2075 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 90.1 g | 116% | |
| Saturated Fat | 32.5 g | 162% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 685 mg | 228% | |
| Sodium | 3714 mg | 161% | |
| Total Carbohydrate | 61.1 g | 22% | |
| Dietary Fiber | 5.3 g | 19% | |
| Total Sugars | 5.8 g | ||
| Protein | 226.0 g | 452% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 180 mg | 14% | |
| Iron | 11.1 mg | 62% | |
| Potassium | 2396 mg | 51% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
