Meyer Lemon Chicken Piccata

"Regular lemons can be used, but the thrust of the recipe is the orangey-lemony flavored Meyer lemon. From Cooking Light."
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  • Split chicken breast halves in half horizontally to form 4 cutlets. If using 4 ounce breasts, do not split but continue with recipe. Place each cutlet between 2 sheets of heavy-duty plastic wrap; pound each cutlet to 1/4-inch thickness using a meat mallet or small heavy skillet. Sprinkle cutlets evenly with salt and pepper. Place flour in a shallow dish; dredge cutlets in flour.
  • Melt 1 tablespoon butter in a large skillet over medium-high heat. Add 2 cutlets to pan, and sauté 2 minutes. Turn cutlets over; sauté for 1 minute. Remove the cutlets from pan. Repeat the procedure with remaining 1 tablespoon butter and 2 cutlets.
  • Add wine to pan and bring to a boil, scraping pan to loosen browned bits. Cook for 1 minute or until liquid almost evaporates. Stir in chicken broth; bring to a boil. Cook until broth mixture is reduced to 2 tablespoons (about 4 minutes). Stir in juice and capers. Serve over chicken. Sprinkle with parsley.

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  1. I fixed this for dinner tonight and it was outstanding! I served it over a bed of rice with lemon roasted asparagus on the side. I fixed as written, but I added a couple tablespoons of unsalted butter at the very end to finish the sauce. Thank-you for posting gailanng.
  2. Made this for our dinner last night. We have a meyer lemon tree and so when we are here in CA I take advantage of them...don't really get them to often in Idaho. Anyway, I cut this down for just DH and I and followed the instructions except for adding some garlic powder to the salt and lemon pepper on the chicken before dusting with flour. Served with buttered noodles and a green salad...what a tasty dinner and easy! Made for New Kids on the Block tag game.


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