Skip Navigation

Due to a recent change with our ad provider the Shopping List and User Sign Up features of our website are temporarily unavailable. We apologize for the inconvenience and hope to enable these features as soon as possible. Thank You

BI-LO® BI-LO Real Savings     Real Fresh

Lemon Chicken Piccata

Submitted by: LemonLush

Lemon Chicken Piccata
  • 1 star
  • 2 star
  • 3 star
  • 4 star
  • 5 star
  • Prep Time: 20 Minutes
  • Total Time: 50 Minutes
  • Yield: 4 servings
  • Print Recipe

This delicious chicken dish is exquisite and easy to prepare. The light and luscious lemon sauce really pops without being too acidic; it is simply divine. Serve it with herb-roasted potatoes or lemon-rice pilaf.


  • 3 large skinless, boneless chicken breast halves - cut into 1/2-inch medallions
  • 1 pinch salt and pepper to taste
  • 1/2 cup all-purpose flour
  • 2 tablespoons vegetable oil, or as needed
  • 1 clove garlic, minced
  • 1 cup low sodium chicken broth
  • 1/2 lemon, thinly sliced
  • 1/4 cup fresh lemon juice
  • 2 tablespoons capers, drained and rinsed
  • 3 tablespoons butter
  • 2 tablespoons minced Italian (flat-leaf) parsley


  1. Preheat oven to 200 degrees F (95 degrees C). Place a serving platter into the oven to warm.
  2. Season the chicken breast pieces with salt and pepper and dredge them in flour. Shake off excess flour. Heat the vegetable oil in a skillet; pan-fry the chicken pieces until golden brown on both sides, about 3 minutes per side. Work in batches and do not crowd skillet, adding oil as needed . Place the chicken pieces onto the warmed platter in the oven. When finished with all the chicken, drain most of the oil from the skillet, leaving a thin coating on the surface of the pan.
  3. Cook and stir the minced garlic in the skillet until fragrant, about 20 seconds. Pour in the chicken broth. Scrape and dissolve any brown bits from the bottom of the skillet. Stir in the lemon slices and bring the mixture to a boil. Let cook, stirring occasionally, until the sauce reduces to about 2/3 cup, 5 to 8 minutes. Add the lemon juice and capers; simmer until the sauce is reduced and slightly thickened, about 5 minutes more. Drop the butter into the skillet and swirl it into the sauce by tilting the skillet until the butter is melted and incorporated. Add the parsley; remove from heat and set aside.
  4. Arrange the chicken medallions on serving plates and spoon sauce over each portion to serve.

Nutritional Information

  • Calories: 421 cal
  • Total Fat: 21.2 g
  • Saturated Fat: 8.2 g
  • Cholesterol: 128 mg
  • Sodium: 406 mg
  • Carbohydrates: 16.1 g
  • Fiber: 1.3 g
  • Protein: 41.1 g
  • Sugars: 0.7 g
View More
  • Potassium: 388 mg
  • Calcium: 38 mg
  • Iron: 2 mg
  • Magnesium: 44 mg
  • Folate: 40 mcg
  • Niacin Equivalents: 26 mg
  • Thiamin: < 1 mg
  • Vitamin A - Iu: 466 iu
  • Vitamin B6: < 1 mg
  • Vitamin C: 20 mg
  • Calories From Fat: 191 kcal
  • Percent Of Calories From Carbs: 15
  • Percent Of Calories From Fat: 45
  • Percent Of Calories From Protein: 39
  • Percent Of Calories From Saturated Fat: 17

videos & recipes provided by: logo

Printed on August 22, 2014 at 9:34 pm