Lemon Chicken Piccata Casserole
Chicken Piccata that can be made a head and for lots of people
05 January 2018
05 January 2018
If I have made Lemon Chicken Piccata Casserole once I have made it over 100 times. Years ago I would make traditional Chicken Piccata like you are suppose to but it would only make enough for 4 people. So, if we had more than one couple for dinner it got left off the menu. So one day I really had a craving for Lemon Chicken Piccata and then started experimenting to make it for a large group.
I was so worried the chicken would not stay nice while it sat in the traditional sauce but it made the chicken taste as good or even better.
The recipe included is for 4 chicken breasts so you could double it for a big group. I like carving the chicken breasts in half horizontally. Sometimes I will pound them to make then like a scallopini. However, if I am in a time crunch I don’t bother. When you pound them they will cook faster.
After sprinkling pepper and salt on chicken then dredge in flour to get ready to put in medium heated pan to lightly brown.
Please make sure you use fresh lemon juice. It
After removing the browned chicken layer it in a casserole dish.
In the same skillet one tablespoon of oil and add shallots, cook until translucent, add wine and reduce by half.
Add lemon juice , stock, capers, and cook until thickened, around 5 minutes.
Whisk in Butter,sage and parsley.
Pour over chicken.
I add lemon slices between the chicken to make it look pretty. You don’t have to. You could sprinkle parsley on top too.
Cover Lemon Chicken Piccata Casserole with tin foil and store in fridge until ready to serve.
350 degree oven for 30 minutes. ( it is hard to dry the chicken out because of the lemon juice mixture.
This recipe make enough for around 4-5 people. Double if you want to make it for 10 people.
20 minPrep Time
30 minCook Time
50 minTotal Time