Zesty Lemon Chicken Medallions

Name: Zesty Lemon Chicken Medallions
Total time: 50 min
Yield: 4
Ingredients: 3 large skinless, boneless chicken breast halves (cut into 1/2-inch medallions); Salt and pepper (to taste); 125 g all-purpose flour; 30 ml vegetable oil (or as needed); 1 clove garlic (minced); 240 ml low-sodium chicken broth; 0.5 lemon (thinly sliced); 60 ml fresh lemon juice; 30 g capers (drained and rinsed); 45 g butter; 30 g minced Italian (flat-leaf) parsley

This zesty lemon chicken medallions dish is bursting with flavor, thanks to a quick lemon pan sauce flavored with garlic and capers. It's a delightful and easy-to-prepare meal.

50 min

easy

421kcal

calories

16g

carbohydrates

21g

fat

fiber

41g

protein

348mg

sodium

sugar

Dinner Italian Inspired Italian

Ingredients

3 large skinless, boneless chicken breast halves (cut into 1/2-inch medallions)

Salt and pepper (to taste)

125 g all-purpose flour

30 ml vegetable oil (or as needed)

1 clove garlic (minced)

240 ml low-sodium chicken broth

0.5 lemon (thinly sliced)

60 ml fresh lemon juice

30 g capers (drained and rinsed)

45 g butter

30 g minced Italian (flat-leaf) parsley

Directions

Step 1

Preheat the oven to 200°C (390°F). Place a serving platter in the oven to warm.

Step 2

Season the chicken breast pieces with salt and pepper, then dredge them in flour, shaking off the excess. Heat the vegetable oil in a skillet and pan-fry the chicken pieces until golden brown on both sides (about 3 minutes per side). Work in batches and do not crowd the skillet, adding oil as needed. Place the chicken pieces onto the warmed platter in the oven. Once all the chicken is cooked, drain most of the oil from the skillet, leaving a thin coating on the surface of the pan.

Step 3

Cook and stir the minced garlic in the skillet until fragrant (about 20 seconds). Pour in the chicken broth, scraping and stirring any brown bits from the bottom of the skillet. Stir in the lemon slices and bring the mixture to a boil. Let it cook, stirring occasionally, until the sauce reduces to about 2/3 cup (5 to 8 minutes). Add the lemon juice and capers, then simmer until the sauce is reduced and slightly thickened (about 5 minutes more). Drop the butter into the skillet and swirl it into the sauce by tilting the skillet until the butter is melted and incorporated. Add the parsley, remove from heat, and set aside.

Step 4

Arrange the chicken medallions on serving plates and spoon the sauce over each portion to serve.