Lemon chicken Piccata

March 2, 2018

This quick and simple dish is perfect for a busy evening if you don’t have so much time to cook something complicated. Just serve hot with pasta and grilled vegetables for a healthy dinner. Tonight I want something different and so I cook wild brown rice to go with this dish.


boneless skinless chicken breast halves 

1 tablespoon all-purpose flour (divided in two portions)

1/4 teaspoon salt

1/8 teaspoon ground black pepper 

1 tablespoon butter 

20 grams shallots (finely chopped)

garlic cloves (thinly sliced)

60ml dry white wine

80ml chicken broth (divided)

1 tablespoon fresh lemon juice

flat leaf parsley (coarsely chopped)


  1. Sprinkle both sides of chicken with salt & pepper. Then sprinkle with half of the flour, shake off excess.
  2. Melt half of the butter in a frying pan or skillet, add chicken and cook until done. Remove the chicken from pan.
  3. Add olive oil in the frying pan. Saute shallots for a few minutes, then add garlic, stirring constantly. Add wine, bring to a boil, scrape to loosen the brown bits in the pan. Cook until the wine evaporates, add half of the chicken broth and bring to a boil. For the remaining broth, add flour and stir until smooth. After the chicken broth reduce to half, stir in the flour mixture, keep stirring until it slightly thickens.
  4. Remove from heat, stir in butter and lemon juice. Serve with chicken. Sprinkle with parsley.

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