This simple chicken stir-fry is perfect for a last minute meal. You can easily have it on the table in less than 30 minutes. Flavored with fresh lemon slices and tarragon this is a wonderfully light meal that can be served over rice or a bed of steamed vegetables.
A traditional lemon chicken piccata is made with a similar sauce, but the chicken is kept whole, usually pounded thin. This recipe preserves those flavors, but with quick-cooking thin sliced chicken.
In full disclosure, this meal is not enjoyed by everyone in our family. Five of us absolutely love it, but two don’t really like it (and one of those is my husband). They are not fans of “fruity” main dishes, even lemon, which I don’t understand because the lemon adds no sweetness. Since my husband isn’t a big fan, I usually wait until he is out of town or has another dinner commitment to make it. The other kids love it so much, though, that they will start asking when Dad is going out of town again so that we can eat Chicken Piccata.
Lemon Chicken Piccata Stir-Fry
4 chicken breasts, cut into thin strips
¼ cup butter
2 Tbs flour
2 tsp tarragon
1 tsp salt
¼ tsp black pepper
1 lemon, sliced (remove seeds)
2 cups chicken broth
1 Tbs chopped fresh parsley (or 1 tsp dried)
Hot cooked rice or steamed vegetables, for serving
Melt butter in a hot skillet. Add chicken slices. Sprinkle with flour, tarragon, salt and pepper. Cook for 5 minutes. Add sliced lemon. Cook until lemon starts to slightly wilt and chicken is cooked through. Stir in chicken broth, stirring to loosen browned bits. Cook for 2-3 minutes until thickened and lemons have leeched most of their juice. Stir in parsley.
Remove lemon slices and serve chicken piccata over hot steamed rice or steamed vegetables.