I love Italian dishes, but they tend to be super carb heavy (read: pasta) and the sauces often use loads of flour to thicken them up. This piccata dish is a version of a Cooking Light recipe I found online and modified a bit– I cut the flour and sugar in half to make it more low-carb friendly. I also cooked the lemons longer to caramelize them, so instead of just adding some lemony flavor, you can eat them and they practically melt in your mouth. OMG, they’re so good! No need to pound the chicken down, just get the thinly sliced cutlets and it saves you the work.
Charred Lemon Chicken Piccata
Serves 4
Buttery, Lemony Chicken Piccata
Ingredients
- 4 garlic cloves, halved
- 2 lemons sliced into thin rounds
- 1/2 tsp sugar
- 4 (6-ounce) skinless, boneless thinly sliced chicken cutlets
- Pinch of kosher salt and pepper for chicken
- 1 Tb olive oil
- 4 Tb unsalted butter (divided)
- 1 Tb chopped shallot or onion
- 1 Tb chopped garlic
- 1 thyme sprig
- 1/2 cup dry white wine
- 1 cup chicken stock
- 1/2 tsp all-purpose flour
- 2 Tb capers, rinsed and drained
- 2 Tb chopped fresh sage
Instructions
- Combine lemon slices, sugar, and garlic cloves in a medium bowl.
- Dry chicken on a paper towel and sprinkle with salt and pepper. Heat a large skillet over medium-high heat. Add 1 Tb oil and 1 Tb butter; swirl to coat.
- Add chicken to pan; cook 4 minutes on each side or until done. Place chicken on a plate. Add remaining 1 Tb butter oil to pan; swirl to coat. Add lemon mixture to pan; cook 5-6 minutes until lemon slices are lightly browned, turning occasionally. Return lemon mixture to bowl.
- Wipe pan with paper towels. Heat pan over medium heat. Add 1 Tb butter to pan; swirl until butter melts. Add shallot, garlic, and thyme sprig; cook 1 minute. Add wine to pan, scraping pan to loosen browned bits. Bring to a boil; cook 3 minutes or until liquid almost evaporates. Add remaining stock and flour to pan, stirring with a whisk.
- Bring to a boil; reduce heat, and simmer 3 minutes or until liquid is reduced to about 2/3 cup. Remove pan from heat, discarding thyme sprigs.
- Stir in remaining 1 Tb butter and capers, stirring until butter melts. Return chicken and any juices to pan; turn to coat with sauce. Top chicken with lemon mixture. Sprinkle with chopped sage.
