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Meyer Lemon Chicken Picatta

Course Main Course
Cuisine Italian
Keyword chicken
Total Time 30 minutes
Servings 4
Author Christine Ma

Ingredients

  • 1 pound chicken breasts butterflied and pounded to ½-inch thickness
  • salt and pepper
  • ¼ cup all-purpose flour plus 1 tablespoon divided
  • 2 tablespoons olive oil
  • 2 tablespoons butter
  • 2 garlic cloves
  • ¼ cup white wine
  • ¾ cup chicken broth
  • zest and juice of 1 Meyer lemon
  • 1 tablespoon capers drained
  • 1 tablespoons chopped parsley

Instructions

  • Season chicken with salt and pepper on both sides. Dredge in flour, shaking off the excess.
  • Heat 2 tablespoons oil in a large saute pan over medium-high heat. Add the chicken and sear on both sides until golden brown, about 2 minutes on each side. Remove and keep warm.
  • In the same pan, add 2 tablespoons butter over medium heat. Add garlic and saute until softened. Add flour, stirring until well combined.
  • Add wine and chicken broth, scraping the bottom to loosen browned bits. Let simmer until slightly thickened, about 3 minutes. Add zest and juice of Meyer lemon and capers. Simmer for 1 more minute and season sauce with salt and pepper.
  • Add the chicken back to the pan and simmer for 2 minutes. Remove from heat and garnish with chopped parsley. Serve immediately.

Notes

If Meyer lemons aren't available, use regular lemons instead.