Meyer Lemon Chicken Piccata

I LOVE, love, love chicken piccata– so I have absolutely NO idea why I have never attempted to make it before today. Not only is it extremely delicious, but it is SO quick and easy–that it kind of blows my mind–(something this delicious shouldn’t be this effortless, and yet it is!) So I have decided, one day when I get tired of cooking new recipes all the time (if that ever happens) i’m just going to make this recipe every day.

I also made couscous for the first time ever today, and LOVED it! I made it with olive oil and herbs, and from start to finish it took 5 minutes–so this is definitely a perfect pairing for chicken piccata. The only problem was that my two small kiddos thought it was the most fun thing ever to play with, so you can imagine the mess of 1000 teeny little grains all over the place! Yeah, i’m pretty sure it took me longer to clean up their dinner than it did to make it… but it’s all good.

So here’s my new favorite go-to recipe (originally from cooking light). If you haven’t tried any recipe from my Blog yet–you have to at least try this one!

2 (8-ounce) skinless, boneless chicken breasts (8oz each)
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1/4 cup all-purpose flour
2 tablespoons unsalted butter, divided
1/3 cup sauvignon blanc or other crisp, tart white wine
1/2 cup fat-free, lower-sodium chicken broth
1/3 cup fresh Meyer lemon juice (about 3 lemons)
2 tablespoons capers, rinsed and drained
1/4 cup chopped fresh flat-leaf parsleyDirections:

Split chicken breast halves in half horizontally to form 4 cutlets. Place each cutlet between 2 sheets of heavy-duty plastic wrap, and pound each cutlet to 1/4-inch thickness using a meat mallet.

Sprinkle cutlets evenly with salt and pepper. Place flour in a shallow dish; dredge cutlets in flour.

Melt 1 tablespoon butter in a large skillet over medium-high heat. Add 2 cutlets to pan, and sauté 2 minutes.

Turn over; sauté for 1 minute. Remove the chicken from pan and repeat with the remaining 1 tablespoon butter and 2 cutlets.

Add wine to the pan, and bring to a boil, scraping pan to loosen browned bits. Cook for 1 minute or until liquid almost evaporates. Stir in chicken broth; bring to a boil. Cook until broth mixture is reduced to 2 tablespoons (about 4 minutes). Stir in juice, capers and parsley.

Serve the sauce over the chicken.


Now go and make this recipe!! You’ll love it, and if you don’t…. we can’t be friends.

<3 Sarah xx