Lemon Chicken Recipe: Pollo Piccata

Ingredients

• 600 g chicken (4 pieces) thighs or breasts, skin-on, boneless
• 1 tablespoon Dijon mustard
• 1 tablespoon grated lemon zest (1 teaspoon for the marinade)
• 1/2 teaspoon fresh thyme
• 1/2 teaspoon fresh thyme (optional)
• 1/4 teaspoon of rock salt, ground
• 2 tablespoons of extra-virgin olive oil (1 tablespoon for the marinade)
• 1/4 cup (60 ml) lemon juice (about 1 lemon)
• 1 1/4 cups (300 ml) low-sodium chicken broth,
• 2 cloves of garlic, minced
• 2 tablespoons of caper berries
• 1 tablespoon unsalted butter
• 1 tablespoon of flour

How to Make Lemon Chicken

Sear the chicken thighs or breasts in a cast-iron skillet with a little olive oil and butter over high heat, searing each side for about 1 minute, then set the chicken aside on a plate.

Continue cooking in the same pan; while the pan is still hot, add a small amount of water to deglaze the stuck-on chicken pieces, then add the butter and flour and cook until golden brown. Next, add the lemon juice, lemon zest, chicken stock, and Dijon mustard, and simmer for 1 minute, stirring constantly, until it forms a thick, smooth sauce. Then reduce the heat to low. The sauce should be smooth and thick; if it’s too thick, you can add a little more water.

Arrange the chicken pieces on top of the mixture in the pan, then add lemon slices, capers, garlic slices, thyme, and fresh oregano. Cover and cook over low heat for about 16–17 minutes. Enjoy your meal!