Meyer Lemon Chicken Piccata

It’s finally meyer lemon season again! My tree was in full bloom with lots of big, beautiful lemons. So, I’m going to be making lots of lemon dishes over the next couple of weeks!

Every year, I get asked what the difference is between a Meyer Lemon & a traditional lemon. A meyer lemon is significantly sweeter and less acidic than your typical lemon. It’s a cross between a lemon and an orange, so it makes typical lemony dishes that much sweeter.

So first up this week, this Meyer Lemon Chicken Piccata!

This Italian inspired dinner is so so so easy to make with a simple dredge and a quick fry of the chicken. It has a very lemony sauce, along with a bite from the capers. It serves perfectly with some pasta, salad and garlic bread (or really anything you want to eat it with!).

In about 30-minutes, you have yet another super healthy, super delicious dinner to make.

What’s your favorite lemony dish to make? Let me know in the comments below! Happy cooking!

Meyer Lemon Chicken Piccata

Servings: 8
Time: 35 minutes
Difficulty: easy
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Ingredients

4 (8-ounce) skinless, boneless chicken breasts, halved
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1/2 cup all-purpose flour
4 tablespoons unsalted butter, divided
1/2 cup sauvignon blanc or other white wine
3/4 cup fat-free, lower-sodium chicken broth
⅓ cup fresh Meyer lemon juice (about 3 lemons)
3 tablespoons capers, rinsed and drained
¼ cup chopped fresh flat-leaf parsley

Directions

Split chicken breast halves in half horizontally to form 8 cutlets. 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 1-2 tablespoons butter in a large skillet over medium-high heat. Add 2-3 cutlets to pan, and sauté 2 minutes. Turn cutlets over; sauté for 1 minute. Remove the cutlets from pan. Repeat the procedure with remaining butter and 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 and enjoy!