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Easy Lemon Chicken Piccata Recipe, Raise Magazine
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Easy Lemon Chicken Piccata

Nix the dredging and swapbeer for white wine in Nicole Banducci’s take on a traditional favorite.

Course Main Course
Cuisine American
Author Nichole Banducci

Ingredients

  • 8 thin cut trimmed chicken breasts
  • zest of one lemon
  • juice of two lemons one to start, the second to taste
  • 1 cup chicken stock
  • 1 cup beer
  • 1 tsp liquid from the caper jar
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp salt
  • 1 tbsp olive oil
  • 1 tbsp butter for pan
  • 6 tbsp butter for sauce
  • 1/4 cup heavy cream
  • 1 tbsp capers

Instructions

  1. Add 1 tbsp olive oil and 1 tbsp butter to a high-walled pan over medium heat.

  2. Season one side of the chicken with garlic powder, salt, and black pepper (unless your kids hate black pepper like mine do.) Add the chicken to the pan, seasoned side down.
  3. Season the other side of the chicken (facing up) and cook until golden brown and firm to the touch (about 5 mins on each side).
  4. When the chicken is done, take it out of the pan and place it into a serving dish. Cover with lid or foil. Repeat the steps above until all of the chicken is cooked.
  5. While the meat is cooking, in a seperate bowl, mix together the chicken stock and beer. Add the lemon zest, juice of one lemon, and liquid from the caper jar.
  6. Once all the chicken is finished, pour the liquid mixture into the pan. Using a wooden spoon, deglaze the plan by quickly scraping the remnants from the bottom and stirring them to the liquid.
  7. Taste the sauce and add more lemon until you reach your desired flavor.
  8. Cook uncovered over medium heat, stirring occasionally (about 5 minutes).
  9. Add 6 tbsp butter to the pan and stir to incorporate (about two minutes).
  10. Slowly drizzle the heavy cream into the pan, stirring quickly to avoid clumping. If you don’t have heavy cream, substitute 3 more tablespoons of butter.
  11. Keep the sauce over medium heat and continue to stir until it thickens. (Steam removes excess water from the sauce.) When finished, it should coat the back of a spoon.
  12. Pour the sauce over the chicken in the serving dish. Serve family style or plated. Spoon capers over chicken for those who appreciate them.