Zesty Meyer Lemon Chicken Piccata
This delightful Zesty Meyer Lemon Chicken Piccata brings a fresh twist to a classic Italian dish. The vibrant flavor of Meyer lemons, known for their sweet and slightly floral characteristics, is perfectly paired with tender chicken breast cutlets. The dish is enhanced with a sauce made from crisp white wine and briny capers, creating a harmonious balance of flavors. Serve this dish over a bed of pasta or alongside seasonal vegetables for a refreshing meal that's sure to impress your guests. Perfect for a weeknight dinner or an elegant gathering, this recipe showcases the unique taste of Meyers, elevating your culinary experience.
4
Servings
N/A
Calories
10
Ingredients
Ingredients
Chicken breast halves
2 (8-ounce) (boneless and skinless, split into 4 cutlets)
Kosher salt
1/2 teaspoon (for seasoning)
Fresh ground black pepper
1/4 teaspoon (for seasoning)
All-purpose flour
1/4 cup (for dredging)
Unsalted butter
2 tablespoons (divided)
Sauvignon blanc wine
1/3 cup (or other crisp white wine like Pinot Grigio)
Fat-free lower-sodium chicken broth
1/2 cup (for sauce)
Fresh Meyer lemon juice
1/3 cup (about 3 lemons, juiced)
Capers
2 tablespoons (rinsed and drained)
Fresh flat-leaf parsley
1/4 cup (chopped for garnish)
Instructions
1
Begin by preparing the chicken. If using chicken breast halves, split them horizontally to create 4 equal cutlets. If using smaller 4-ounce breasts, leave them intact. Place each cutlet between two sheets of heavy-duty plastic wrap and gently pound them to a uniform thickness of about 1/4 inch using a meat mallet or a small heavy skillet. Once pounded, season both sides of the cutlets evenly with kosher salt and freshly ground black pepper. Place the all-purpose flour in a shallow dish and dredge each cutlet in the flour, ensuring they are lightly coated.
2
Heat 1 tablespoon of unsalted butter in a large skillet over medium-high heat. Once the butter has melted and is bubbling, carefully add two of the coated chicken cutlets to the pan. Sauté for around 2 minutes until they develop a golden-brown coloration. Flip the cutlets and sauté for an additional minute. Once cooked, remove the cutlets from the skillet and set aside. Repeat the process with another tablespoon of butter and the remaining two cutlets.
3
In the same skillet, pour in the Sauvignon Blanc, using a wooden spoon to scrape any browned bits from the bottom of the pan. Bring the wine to a boil and allow it to cook for approximately 1 minute, or until the liquid nearly evaporates. Next, stir in the fat-free lower-sodium chicken broth and bring the mixture back to a boil. Allow the broth to reduce until only about 2 tablespoons of liquid remain, which should take around 4 minutes.
4
Once reduced, reduce the heat to low and stir in the fresh Meyer lemon juice and rinsed capers. Return the cooked chicken to the skillet, allowing it to warm through in the lemony sauce. Carefully plate the chicken, then drizzle the lovely sauce over each cutlet. Garnish with freshly chopped flat-leaf parsley for a burst of color and flavor before serving.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is Zesty Meyer Lemon Chicken Piccata?
It is a vibrant twist on a classic Italian dish featuring tender chicken breasts, sweet Meyer lemons, white wine, and briny capers.
What makes Meyer lemons different from regular lemons?
Meyer lemons are known for their sweet and slightly floral characteristics, offering a less acidic taste than standard lemons.
Can I substitute regular lemons for Meyer lemons?
Yes, you can use regular lemons, though the dish will have a more traditional, sharper citrus flavor.
What type of chicken should I use?
The recipe calls for two 8-ounce boneless, skinless chicken breast halves, split into four cutlets.
How do I prepare the chicken cutlets?
Split the breasts horizontally and pound them to a uniform thickness of about 1/4 inch using a meat mallet or heavy skillet.
Why should I pound the chicken cutlets?
Pounding ensures a uniform thickness, which allows the chicken to cook evenly and quickly.
How should I season the chicken?
Season both sides of the cutlets evenly with kosher salt and freshly ground black pepper.
What is the purpose of the all-purpose flour?
The flour is used to dredge the chicken, providing a light coating that helps the meat brown and thickens the sauce.
What kind of butter is used for sautéing?
The recipe uses unsalted butter, divided into two separate one-tablespoon portions for cooking the chicken.
How long do I cook the chicken cutlets?
Sauté the chicken for about 2 minutes on the first side and 1 minute on the second side until golden brown.
What type of wine is best for the sauce?
A crisp white wine like Sauvignon Blanc or Pinot Grigio is recommended for the best flavor profile.
What is the first step in making the piccata sauce?
Pour the wine into the skillet and use a wooden spoon to scrape the browned bits from the bottom of the pan.
How long should the wine cook?
The wine should boil for approximately 1 minute or until the liquid is nearly evaporated.
What type of broth is used in this recipe?
The recipe calls for 1/2 cup of fat-free, lower-sodium chicken broth.
How much should I reduce the chicken broth?
The broth should be boiled until only about 2 tablespoons of liquid remain, which takes about 4 minutes.
When do I add the Meyer lemon juice?
Add the fresh Meyer lemon juice after the broth has reduced and the heat has been turned to low.
How many lemons do I need for 1/3 cup of juice?
It typically takes about 3 Meyer lemons to produce 1/3 cup of fresh juice.
Should I rinse the capers?
Yes, the capers should be rinsed and drained to remove excess salt before adding them to the sauce.
How do I incorporate the chicken back into the sauce?
Return the cooked chicken to the skillet once the sauce is finished, allowing it to warm through.
What garnish is recommended for this dish?
Garnish the plated chicken with 1/4 cup of freshly chopped flat-leaf parsley.
How many servings does this recipe make?
This recipe is designed to serve 4 people.
What should I serve with Meyer Lemon Chicken Piccata?
It is delicious served over a bed of pasta or alongside fresh seasonal vegetables.
Is this recipe considered a quick dinner?
Yes, it is tagged as a quick dinner and is suitable for a fast weeknight meal.
Can I use smaller chicken breasts?
Yes, if using 4-ounce breasts, you can leave them intact rather than splitting them.
Is this dish suitable for an elegant gathering?
Absolutely, its sophisticated flavor profile makes it perfect for both weeknights and formal dinners.
What is the origin of this dish?
Chicken Piccata is a classic dish rooted in Italian cuisine.
Can I substitute the chicken broth?
You can use vegetable broth, though chicken broth is preferred for its specific flavor depth in this recipe.
How do I prevent the chicken from sticking to the pan?
Ensure the butter is melted and bubbling before adding the floured chicken cutlets to the skillet.
What should I do if the sauce is too thick?
You can add an extra splash of chicken broth or water to reach your desired sauce consistency.
Can I make this dish ahead of time?
While best served fresh, you can prepare the components ahead and combine them just before serving.