Hello everybody, hope you’re having an amazing day today. Today, I will show you a way to prepare a distinctive dish, lemon chicken piccata. It is one of my favorites. For mine, I will make it a little bit tasty. This is gonna smell and look delicious.

Reviews for: Photos of Lemon Chicken Piccata. Lemon Chicken Piccata - a simple yet super impressive chicken piccata in a tasty lemon, butter and capers sauce. Perfect with pasta for a quick and delicious dinner.

Lemon Chicken Piccata is one of the most popular of current trending meals in the world. It is easy, it is fast, it tastes delicious. It is appreciated by millions every day. Lemon Chicken Piccata is something which I have loved my whole life. They’re fine and they look wonderful.

To begin with this recipe, we have to prepare a few ingredients. You can cook lemon chicken piccata using 14 ingredients and 11 steps. Here is how you cook it.

The ingredients needed to make Lemon Chicken Piccata:

1. Take Chicken
2. Get 2 packages Chicken tender loins
3. Make ready 3 Eggs
4. Get 3 1/2 tbsp Olive oil
5. Prepare 1 tsp Salt
6. Take 1/2 tsp Pepper
7. Prepare 1 tsp Garlic powder
8. Take 1 large lemon (for zest)
9. Take Sauce
10. Prepare 2 1/2 tsp Flour
11. Get 2 1/2 clove Minced garlic
12. Prepare 1/2 cup Dry white wine
13. Take 2/3 cup Chicken broth
14. Make ready 1/2 Lemon (for juice)

How to make Lemon Chicken Piccata. Tender breaded chicken in a creamy lemon sauce. This flavorful chicken and lemon recipe―chicken piccata―is made with boneless chicken breasts, lemon juice, capers, and a breadcrumb coating. Lemon Chicken Piccata is a family favorite recipe!

Steps to make Lemon Chicken Piccata:

1. In a mixing bowl, mix eggs with salt, pepper, garlic powder, and lemon zest.
2. In a large non-stick skillet, put olive oil and swish around so it covers the entire bottom of the pan. Heat on low
3. While the oil heats, put as many chicken pieces into the mixing bowl as you can. Let sit until all the egg mixture is absorbed.
4. Place chicken in skillet. Heat on medium for 3-5 min. Then flip over with a spatula. Flip carefully so as not to lose the egg batter.
5. Keep flipping every 5 min until golden brown. Check that the chicken is fully cooked by cutting the fattest part. If it is white, the chicken is cooked. If it is pink or red, the chicken needs more time.
6. Remove cooked chicken and place on a plate and reduce the pan's heat to low.
7. (For sauce. If not using sauce, recipe is done at previous step.) Add garlic to pan and stir. Let sit until garlic starts to turn brown (about a minute)
8. Deglaze the garlic with white wine. Stir and let sit for a few minutes so the wine cooks off.
9. Add chicken broth and lemon juice. Stir.
10. Then add flour- the more flour, the thicker so add to desired consistency. Then turn off heat.
11. Pour sauce over chicken. Serve and enjoy. Delicious with spaghetti squash. Leftovers last in fridge for 5-7 days.

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