Lemony Chicken

olive oil

all-purpose flour,

chicken breast

salt

white wine

lemon,

unsalted butter, softened

capers

Heat the olive oil in a large skillet over medium-high heat. Place the flour in a shallow bowl. Season the chicken breasts with salt, then gently press into the flour to coat; shake off the excess flour. Arrange the chicken in the skillet. Cook until golden brown, 7 to 10 minutes on each side. Add the white wine and lemon juice. Continue cooking until the chicken breasts are no longer pink in the center and the cooking liquid is reduced by half, 5 to 7 minutes more. Transfer the chicken to a plate.


Remove the skillet from heat, and stir butter into the sauce until melted. Pour sauce over the chicken breasts, and garnish with capers and lemon wedges.


Excellent flavor, my family is Italian(calabrese) and we eat TONS of Italian food. Had this dish many times in resturants and my family said this was even better than the resturants. I really only did a couple things different. My chicken breasts are ussually big so I split them and beat them for tenderness. I seasoned the flour with salt, pepper and garlic instead of the chicken. Doubled the wine and lemon(since I had more chicken and we love sauce). At the end I thought the sauce was a little thin so I thickened it up with a teaspoon or so of cornstarch just so that it was a little bit thicker. Great recipe though, thanks Mel!

So very very good! I did change some things....I didn't have white wine or capers. As I was too lazy to go shopping, I added onions, a little jalapeño, and a dab of honey to the butter lemon sauce and puréed it a bit. I also used some of the lemon zest. Served it over rice with some steamed broccoli. Absolutely delicious! Will be making this again.

This recipe was a great addition to our 'special dinners'. I seasoned the flour with a little smoked paprika &amp; granulated garlic &amp; switched out the regular lemons for Meyer lemons since they are less acidic and a touch sweeter. I also doubled the white wine and added 2 tablespoons of honey. No capers in my house, either! Holy cow this turned out fantastic! The Meyer lemons really upped the flavor of this already tasty dish.

I have made chicken piccata numerous times, but it usually has chicken broth. I made this version and it was far more lemony and much less salty than the others, which we liked. I don't use flour, so to thicken the sauce, I added a bit of cornstarch at the end of the cooking time.  Served over spaghetti squash and it was excellent.

Nothing super special about this one....it is essentially chicken picatta.  Good for a weekday entree imo.

Omitted the butter, and did not change anything else.

Was pleasnatly  surprised at how good the taste was.

I used butter flavored olive oil &amp; did not add the extra butter.  I also left out the capers.  My whole family really liked it.  Very lemony.  If I make it again, I may add some cream and corn starch to thicken the sauce.

I thought it was delicious and I would definitely make it again.

Delicious .... Just doubled the recipe, and added garlic powder and pepper with th salt seasoning. My husband loved it and he was skeptical !!! TRY IT!

I used sliced up boneless chicken breast and thighs. This meant that I ended up with less liquid in the end so I simply added more wine with the butter to make the sauce. I also used coconut oil instead of olive oil and it worked just fine. Topped with sautéd mushrooms. Yummmm

My entire family loves this chicken.  I have it with very light sauce over fresh spinach, as a salad, and my kids have it with pasta; we all love it.

Excellent recipe that the whole family enjoyed.  I made the following changes:  1) seasoned the flour instead of the meat with Tuscan Garlic seasoning blend, 2) added lemon zest to the sauce.  I will definitely add this one to my monthly rotation.

Excellent! That lemony butter sauce kept the chicken tenders and moist. A keeper

I didn't have capers or white wine which was replaced with chicken stock. Overall, it turned out delish! Thank you for sharing!

So delicious!!! It's a nice treat once and a while.

So easy and loved by all!  Great lemon flavor!

This was pretty good. I didn't have lemons, so used lemon juice, I may have overdone it, but it was still pretty tasty. The sauce was very good. 
Beat the chicken thin, and it cooks faster and more uniformly.

This turned out great for my Dad's 47th Birthday. I did double the white wine and lemon as well as add the the caper and let them sit a little while longer than suggested. Than about a half of cup heavy whipping cream to the sauce mixture, let it thicken and  ta-da. It is a great recipe just readjusted it a little.

This was delicious!  Both my husband &amp; 5yr old cleaned their plate. The only change I made is I omitted the capers (don't like).  And next time I will cut back on the butter.

So I made this for lunch today and it was out of this world. A couple of additions (because I almost always have to mess with the recipe). I added butter-sautéed purple onions and mushrooms (add garlic, salt, pepper and then white wine near the end), 3/4 cooked bacon and shredded jack and cheddar cheese.  After cooking this recipe, Broil chicken with cooked bacon on high in an oven for 5 minutes on a baking sheet. Spoon the onion/mushroom over and broil 3 minutes more, spoon sauce and cover with cheese. Broil for 2-3 minutes til cheese is melted and just starting to brown. If you’ve ever eaten Alice Springs Chicken at Outback Steakhouse.....this was better. Great recipe!?

Way too much lemon.  We could hardly eat it. It tasted like straight lemon. I think it would be fantastic with less lemon.

No changes, I have made it several times and it’s always appreciated.

We loved it.  I doubled the sauce (wine/lemon) because we enjoy putting it on side dish as well.

I made this thinking it would be wonderful however, I’m not sure where I went wrong. The sauce was so tart and acidic I could hardly eat it, was like biting straight into a lemon. I even upped the wine to lemon ratio and added broth so that I’d have more sauce for pasta. Once juiced I had 1/2 c. Lemon juice, plus used 3/4 c. Wine and about 1/3 c. Broth. I don’t know if the lemons I used were extra juicy and I had too much or what but it was overpowering to say the least. I want to attempt this one again but use only a couple tablespoons of lemon juice and increase the wine and broth even more.

It was really good though I didn’t have capers it was flavorful. I put it over Angel hair pasta and there was enough to coat the pasta with a delicate lemony zing

lemony chicken

Prep Time: 10 minutes

Cook Time: 30 minutes

Total: 40 minutes

Servings: 4

Cost: $5.81 /serving

Author : Melanie Greer

Ingredients

Instructions

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