Meyer Lemon Chicken Picatta
Servings 4
Ingredients
- 1 pound chicken breasts butterflied and pounded to ½-inch thickness
- salt and pepper
- ¼ cup all-purpose flour plus 1 tablespoon divided
- 2 tablespoons olive oil
- 2 tablespoons butter
- 2 garlic cloves
- ¼ cup white wine
- ¾ cup chicken broth
- zest and juice of 1 Meyer lemon
- 1 tablespoon capers drained
- 1 tablespoon chopped parsley
Instructions
- Season chicken with salt and pepper on both sides. Dredge in flour, shaking off the excess.
- Heat 2 tablespoons oil in a large saute pan over medium-high heat. Add the chicken and sear on both sides until golden brown, about 2 minutes on each side. Remove and keep warm.
- In the same pan, add 2 tablespoons butter over medium heat. Add garlic and saute until softened. Add flour, stirring until well combined.
- Add wine and chicken broth, scraping the bottom to loosen browned bits. Let simmer until slightly thickened, about 3 minutes. Add zest and juice of Meyer lemon and capers. Simmer for 1 more minute and season sauce with salt and pepper.
- Add the chicken back to the pan and simmer for 2 minutes. Remove from heat and garnish with chopped parsley. Serve immediately.
Video
Notes
If Meyer lemons aren't available, use regular lemons instead.
