Chicken in lemon-butter sauce

    1 hour 40 min

    A simply delicious chicken dish. Sliced chicken is dredged in flour, pan-fried and served with a light lemon-butter sauce. Serve with pasta, rice or polenta, for a substantial lunch or dinner.

    646 people made this

    Makes: 4 

    • 3 large skinless chicken breast fillets, cut into 1.25cm thick strips
    • salt and pepper to taste
    • 60g plain flour
    • 2 tablespoons vegetable oil or as needed
    • 1 clove garlic, finely chopped
    • 250ml low salt chicken stock
    • 1/2 lemon, thinly sliced
    • 4 tablespoons fresh lemon juice
    • 2 tablespoons capers, drained and rinsed
    • 50g butter
    • 2 tablespoons finely chopped Italian flat-leaf parsley

    Prep:20min  ›  Cook:30min  ›  Extra time:50min  ›  Ready in:1hr40min 

    1. Preheat oven to 100 C / Gas 1/4. Place a serving plate into the oven to warm.
    2. Season the chicken breast pieces with salt and pepper and dredge them in flour. Shake off excess flour.
    3. Cook and stir the garlic in the frying pan until fragrant, about 20 seconds. Pour in the chicken stock. Scrape and dissolve any brown bits from the bottom of the frying pan.
    4. Arrange the chicken strips on serving plates and spoon sauce over each portion to serve.
    5. Heat the vegetable oil in a frying pan; pan-fry the chicken pieces until golden brown on both sides, about 3 minutes per side. Work in batches and do not crowd frying pan, adding oil as needed .
    6. Place the chicken pieces onto the warmed plate in the oven. When finished with all the chicken, drain most of the oil from the frying pan, leaving a thin coating on the surface of the pan.
    7. Stir in the lemon slices and bring the mixture to the boil. Let cook, stirring occasionally, until the sauce reduces to about 150ml, 5 to 8 minutes.
    8. Add the lemon juice and capers; simmer until the sauce is reduced and slightly thickened, about 5 minutes more. Drop the butter into the frying pan and swirl it into the sauce by tilting the frying pan until the butter is melted and incorporated. Add the parsley; remove from heat and set aside

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    Reviews in English (1038)


    very nice cheers  -  09 Jan 2013


    OMG, this is exactly what I was looking for. It's restaurant quality. The sauce is SO SO good and I think adding the lemon slices early on really makes it POP like you suggested with a beautiful fragrance and taste. My family was very impressed. UPDATE: Made this for my husband's business client and he asked for the recipe to take home. Also, someone said they thought the sauce was too acidic.. adding lemon slices in at the end only heightens the acidity, not tempers it. I happen to love the taste of lemon like this, but that's just me. Try adding some white wine to the first reduction, then add the chicken broth and go from there. That might help.  -  06 May 2010  (Review from Allrecipes US | Canada)


    When I make this recipe, I use Italian flavored bread crumbs, instead of flour, to dredge the chicken. Also pound the chicken breasts out a little so they cook faster. I use white wine instead of chicken broth for the sauce. This sauce really requires some tasting to check for tartness as it reduces. If it's too tart, add a small amount of sugar starting with a tsp. Chicken Picata is probably my favorite chicken dish and it's truly elegant and 'company' worthy.  -  22 Jul 2010  (Review from Allrecipes US | Canada)