Free Recipe, Mediterranean 100 Mouth
Meyer Lemon Chicken Piccata
Makes 4 servings
Meyer Lemon Chicken Piccata is a tangy twist on a classic! Tender chicken breasts are kissed by a bright, citrusy Meyer lemon sauce, with a pop of capers for that perfect briny balance. It’s like a Mediterranean vacation for your taste buds, all in one skillet!
INGREDIENTS
2 (8-ounce) skinless, boneless chicken breast halves
1/3 cup sauvignon blanc or other crisp, tart white wine
½ cup fat-free, lower-sodium chicken broth
1/3 cup fresh Meyer lemon juice (about 3 lemons)
½ teaspoon kosher salt
¼ teaspoon freshly ground black pepper
¼ cup all-purpose flour
2 tablespoons unsalted butter, divided
2 tablespoons capers, rinsed and drained
¼ cup chopped fresh flat-leaf parsley
INSTRUCTIONS
1. Split the chicken breast halves horizontally to make four cutlets. Pound each to 1/4- inch thickness, then season and coat with flour.
2. Sauté with butter until golden brown. Deglaze the pan with wine, then add the chicken broth and boil until reduced.
3. Combine lemon juice and capers.
4. Serve sauce over chicken and sprinkle with parsley.
This AMAZING Recipe can be found in our new 100 Mouth-Watering Mediterranean Diet cookbook here
