Chicken Piccata with Lemon Recipe



  1. Preheat oven to 200 degrees F (95 degrees C). 
  2. Season the chicken breast pieces with salt and pepper and flour them. Shake off excess flour. Heat your oil in a skillet; pan-fry the chicken pieces until golden brown on both sides. When finished with the chicken, drain most of the oil from the skillet, leaving a thin coating on the surface of the pan.
  3. Cook and stir the minced garlic in the skillet about 20 seconds. Pour in the chicken broth. Scrape and dissolve any brown bits from the bottom of the skillet. Stir in the lemon slices and bring the mixture to a boil. Let cook, stirring occasionally, until the sauce reduces (approx 5 to 8 minutes). Add lemon juice and capers; simmer until the sauce is reduced and slightly thickened, about 5 minutes more. Drop the butter into the skillet and mix it into the sauce by tilting the skillet until the butter is melted. Add the parsley; remove from heat and set aside.
  4. Place chicken medallions on plates and spoon sauce over each portion to serve. Enjoy!