I bought a jar of Preserved Lemons for a recipe from the Anything’s Pastable book. I had never experienced this ingredient before and very intrigued. And then i realized recipes only call for a little bit of a lemon and i had a whole jar. I dug into the interwebs and found this fun and quick recipe and got to try it during the week. Winner!
Hubby isn’t a fan of onions that are visible, capers or lemons. So i got all the goodies on my piece of the chicken and he got just the sauce for his! I modified the recipe to be just 1 breast to share between 2 people, and kept the sauce and toppings as was stated.
Easy Chicken Piccata with Preserved Lemons
Ingredients
- 1 large chicken breast – pounded thin
- salt and freshly ground black pepper
- 2-4 tablespoons all-purpose flour
- 2-3 tablespoons butter, divided
- 2 tablespoons avocado or grapeseed oil
- 1 large shallot, finely minced (about 3 tablespoons)
- 1/4 teaspoon red pepper flakes
- 1/4 cup dry white wine
- 2 tablespoons freshly squeezed lemon juice
- 1 tablespoon drained capers
- half of a small-medium preserved lemon
Instructions
- In a shallow dish or rimmed plate, place flour.
- Preheat a large nonstick skillet over medium-high heat.
- Since the chicken will be in the pan so briefly, you want to be sure it is nice and hot. Add avocado oil and 2 tablespoons of butter, swirling the pan until the butter is melted and starts to foam up.
- Once the foam has subsided a bit, that’s when your pan is ready to add the chicken While the pan is preheating, season both sides of chicken breast generously with salt and pepper.
- Dredge chicken breast, coating both sides in flour.
- Tap off excess, and immediately place floured chicken breasts into the hot skillet.
- Cook chicken, without moving it too much, for 3 minutes or until bottom is nice and golden brown.
- Carefully flip chicken using a spatula and/or tongs. Cook the second side for 2 to 3 minutes or until browned and chicken is cooked through
- Carefully remove chicken to a plate and set aside.
- Return skillet to heat and reduce heat to medium.
- Add shallots and red pepper flakes and stir briefly until fragrant and shallots are beginning to soften, about 1 minute.
- Add white wine (careful, it will sputter and steam quite a bit) until slightly reduced, 1 to 2 minutes.
- Then add lemon juice along with capers and preserved lemon and return to a simmer for another minute or so more.
- Whisk in remaining 1 tablespoon butter.
- Cut chicken breast into 2 servings
- Transfer chicken to serving plates and spoon pan sauce generously over top.
Verdict:
There are alot of steps, but they are all easy and quite quick.
Delicious and worth the effort if you have preserved lemons around.
If you try it, let me know what you think.
