Saturday, 9 August 2014

Lemon Tomato Chicken Piccata

Lemon Tomato Chicken Piccata

Pretty and yummy. Also pictured, herb roasted potatoes.


2-3 Cloves Garlic
1 Cup Chicken Broth/stock
1 Lemon, whole
1/4 Cup Lemon Juice
1 Tablespoon Flour or Corn Starch
2 Tablespoons Capers
1/2-2/3 Cup diced tomatoes
2-3 Tablespoons Butter
2 Tablespoons Parsley, Chopped

1/2 Cup Flour
Salt and Pepper
Oil for frying
3-4 Chicken Breasts, boneless/skinless


Zest the lemon rind into a small bowl. Finely mince or grate the garlic and add to the bowl, set aside.

Peel the lemon so there is no white pith left around the outside. The white part of the rind will become very bitter if cooked in the sauce.

Chop the peeled lemon into thin slices and then quarter sections.

Pound the chicken breasts flat to about 1/2 inch thick or less. Try and flatten the breast evenly so it will cook evenly.

Season both sides of the chicken with salt and pepper, dredge or coat the chicken in the flour and set aside.

Bring a  skillet with oil to medium heat.

Set an oven to warm, or about 200°F. Place a serving platter in the oven

Season both sides of the chicken again.

Fry the chicken in batches, being careful not to crowd the pan. Fry for about 3-4 minutes a side until cooked through. Transfer cooked chicken to the platter in the warmed oven for the time being.

Once all the chicken is cooked through, carefully drain most of the oil from the skillet, leaving a thin layer just coating the bottom. Return skillet to stove top over medium heat.

Add the lemon rind and minced garlic to the skillet. Stir and cook for about 1-2 minutes.

Add the chicken broth and sliced lemon to the skillet, stir and bring to a boil. Cook while stirring for 5-8 minutes.

Add the lemon juice and flour/corn starch, whisk well to blend in. Stir in the capers and tomatoes. Cook for another 5 minutes.

Add butter to the skillet and gently stir in until melted.

Stir in parsley.

To finish either pour the sauce over the chicken when plated, or the chicken breasts can be placed in the sauce in the skillet and simmered gently together to meld the flavors.

Serve over pasta or with Roasted Potatoes.



Served at a dinner party, came together easily and was very much enjoyed by all. Great success!

Other Places:

What was cooking last year?

Rustic Pasta Sauce

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