My family LOVES this Free Range Chicken Piccata recipe. Homegrown chicken is a go-to ingredient on our homestead and, of all the amazing ways to prepare it, this mouthwatering dish and its zesty (freshly squeezed!) lemon sauce is our favorite.
Free Range Chicken Piccata
Ingredients
- 8 chicken thighs or 4 chicken breasts halved
- 1/4 cup unbleached all-purpose flour
- 4 Tbsp. olive oil
- 1 onion minced
- 2 cloves garlic minced
- 1/2 lemon cut into thin slices
- 1/4 cup freshly squeezed lemon juice
- 1 cup chicken stock
- 1 lb. asparagus halved
- 3 Tbsp. butter
- Salt and pepper
- Fresh parsley for garnish
Instructions
- Pat the chicken dry and sprinkle with flour on both sides. Heat olive oil in a large pan. Gently place chicken pieces into pan. Sprinkle with sea salt and fresh black pepper.
- Allow chicken to cook for five minutes until crisp and golden. Turn over and cook until crust forms. Remove to a baking dish and repeat with remaining chicken.
- When all the chicken has been browned, add asparagus to baking dish and place in a 275 degree oven for 15 minutes.
- Add minced onion and garlic to the sauté pan. Cook 3-4 minutes or until soft.
- Add chicken stock, lemon juice and lemon slices. Simmer for 10 minutes, until slightly thick. Add in the butter and parsley.
- Remove chicken and asparagus from oven. To serve, pour sauce over the chicken and sprinkle with more parsley.
More of my recipes:
- Cobb Salad with Bacon
- Rustic Carrot Cake
- Farm Fresh Eggs Florentine
- Oven Fried Zucchini with Garlic Aioli
I cant wait to try this -thank you Shaye xxx
Hey Shaye,
Just wanted to let you know I am loving these cooking videos. Giving me lots of inspiration. Thank you
Your videos are great and really help me visualize the recipe instructions. I think ALL recipes should come with a video- lol! Thank you for taking time out of your busy day to make them. I can almost taste the picatta. Cheers!
Looks delicious! Absolutely loving this new video series – keep ’em coming! 🙂
This looks amazing! Thanks for sharing. Your video looks so professionally done. 🙂
This looks so good! Definitely going to try it. I made your chocolate mousse and it was delicious. Love those videos!
This looks amazing, but asparagus are crazy expensive here. What can I replace them whit?
I have waitressed at more than one restaurant where this dish was on the menu and love the classic nature of it. I had no idea it was so approachable! Substituted broccoli for the asparagus and mashed potatoes for rice to make it a hearty winter meal. Turned out wonderful!
I’m making this right now. Looks delicious! The only thing I personally think it’s missing is capers. To me it’s not picatta without capers, but I know some people don’t like them.
I agree that most piccata dishes use capers, but I believe Shaye tries to stick with stuff that she grows/raises on her homestead… Capers, to my knowledge, come from Italy. Not sure if they can be grown in the US or not!
Absolutely love your videos, I can see you on the Food Network Channel and would watch all the time. You are very inspiring, living the lifestyle my family would love to live. Your recipes look great and can’t wait to try them. Keep the videos coming!
Thank you so much for your kind words and for reading my ole’ blog!
Made it for my husband and two young boys and it was a huge hit! I added capers and mushrooms but the sauce was good without them too, I just had them and wanted to use them. Sauce is also great with noodles. Thanks Shaye!