What's On Parker's Plate
  • Home
  • About Me
    • About Parker Wallace
    • Press
  • Recipes
    • Main Dishes
    • Appetizers
    • Breakfast
    • Salads and Sides
    • Drinks
    • Vegetarian
    • Low Carb
    • Desserts
    • Gluten Free
    • Dude Food
    • Entertaining
    • Seafood
    • Tailgating
  • Videos
  • Work With Me
  • Products
    • Parker’s Products
    • Cookbook
  • Contact
    • Conversions/Substitutions
    • Cookbook
    • Parker’s Products
    • Sites I Love
  • Privacy Policy

What's On Parker's Plate

Banner
  • Home
  • About Me
    • About Parker Wallace
    • Press
  • Recipes
    • Main Dishes
    • Appetizers
    • Breakfast
    • Salads and Sides
    • Drinks
    • Vegetarian
    • Low Carb
    • Desserts
    • Gluten Free
    • Dude Food
    • Entertaining
    • Seafood
    • Tailgating
  • Videos
  • Work With Me
  • Products
    • Parker’s Products
    • Cookbook
  • Contact
    • Conversions/Substitutions
    • Cookbook
    • Parker’s Products
    • Sites I Love
  • Privacy Policy
Low CarbMain Dishes

Charred Lemon Chicken Piccata

written by parkersplate December 28, 2017
Charred Lemon Chicken Piccata

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

  1. 4 garlic cloves, halved
  2. 2 lemons sliced into thin rounds
  3. 1/2 tsp sugar
  4. 4 (6-ounce) skinless, boneless thinly sliced chicken cutlets
  5. Pinch of kosher salt and pepper for chicken
  6. 1 Tb olive oil
  7. 4 Tb unsalted butter (divided)
  8. 1 Tb chopped shallot or onion
  9. 1 Tb chopped garlic
  10. 1 thyme sprig
  11. 1/2 cup dry white wine
  12. 1 cup chicken stock
  13. 1/2 tsp all-purpose flour
  14. 2 Tb capers, rinsed and drained
  15. 2 Tb chopped fresh sage

Instructions

  1. Combine lemon slices, sugar, and garlic cloves in a medium bowl.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.

You Might Also Like:

Hot Bacon and Artichoke Dip
Spicy Sesame Shrimp with Chili Rice Noodles
Smoked Gouda Smothered Chicken with Bacon, Jalapeño, & Caramelized Onion
Coconut Shrimp with Mango Basil Salsa & Lime Jasmine Rice
chickenItalianlemon
0 comment
0
Facebook Twitter Google + Pinterest
mm
parkersplate

By day, I do cooking segments for TV shows around the country….by night, I’m a culinary goddess who gets her groove on in a kitchen that should have a dang disco ball spinning, there are so many ‘happy dances’ going on at meal time!

previous post
Thai Green Curry with Chicken and Coconut Milk
next post
Venison and Shiitake Mushroom Chili

Leave a Comment Cancel Reply

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Keep in touch

Facebook Twitter Instagram Pinterest Youtube RSS

About Me

About Me

By day, I do cooking segments for TV shows around the country….by night, I’m a culinary goddess who gets her groove on in a kitchen that should have a dang disco ball spinning, there are so many ‘happy dances’ going on at meal time!

Subscribe

Subscribe for new blog posts, tips & new photos from Parker's Plate!

Search This Site

Popular Recipes

  • 1

    Low Carb Candied Bacon Dipped in Chocolate and Peanut Butter

    October 5, 2017
  • 2

    New Year’s Eve Stuffed Mushrooms

    December 31, 2017
  • 3

    Bacon Wrapped Pickle Poppers

    September 13, 2018
  • 4

    Last Minute Holiday Gifts

    December 20, 2017
  • 5

    Skillet Roasted Chicken with Peaches and Mozzarella

    September 6, 2018
  • 6

    Bacon Wrapped Pork Tenderloin

    August 20, 2018
Load More...
Load More...Follow on Instagram

STAY UPDATED

Subscribe for new blog posts, tips & new photos from Parker's Plate!

  • Facebook
  • Twitter
  • Instagram
  • Pinterest
  • Youtube
  • Email

@2017 Parker's Plate


Back To Top