Lemon Chicken Piccata ? ?
Meyer Lemon Chicken Picatta is exquisitely divine and easy to prepare. The light, rich sweetness of the lemon sauce in juxtaposition to the salty capers and deep tones of white sage, make this a perfect Le Voov! ‘comfort meal’ to be shared with friends and family. Serve it with fresh pasta, herb-roasted potatoes or lemon-rice pilaf, accompanied by steamed asparagus, broccoli, brussels sprouts or try our Rainbow Carrots, Haricot Verts & Caramelized Shallots.
- 2 Meyer lemons, sliced into thin rounds
- Juice from one Meyer lemon (Zest for garnish before juicing)
- 5 – 7 garlic cloves, finely chopped
- 6 organic boneless chicken breasts
- Sea salt and black pepper to taste
- 2 – 3 tablespoons of unsalted butter
- 1 – 2 tablespoons of olive oil, divided
- ¼ cup fresh shallots, finely chopped
- 1 teaspoon oregano, thyme and sage (*I use fresh herbs whenever possible, but dry works just as well)
- ¾ cup dry white wine such as Chardonnay
- ½ cup unsalted, non-fat chicken stock
- 1 – 2 tablespoons of capers, rinsed and drained
Preheat oven to 350 degrees.
Heat a skillet to medium to melt the butter, then add the shallots and garlic, stirring until slightly browned (1 – 2 minutes). Set aside.
Using the same pan, add remaining olive oil, lemon juice, wine, stock and herbs, cook until reduced by half (8 – 10 minutes).
Place lemon rounds on the bottom of a 9 x 14 oven-safe pan. Drizzle with 1 tablespoon of olive oil and half the capers on top of the lemons. Add the chicken breasts to the pan, pouring wine reduction sauce over chicken. Add salt & pepper, then sprinkle garlic, shallots and remaining capers on top of chicken breasts.
Cover chicken and cook for ½ hour, then remove cover to let chicken brown. (approx. 15 – 20 minutes)
Bake until a thermometer inserted in thickest portion of chicken registers 165°.
Just before serving, garnish dish with freshly grated lemon zest from one Meyer lemon, and cilantro and/or flat leaf parsley.