Chicken with lemon garlic sauce

a Pinch of Joy Chicken with Lemon Garlic Sauce

A Pinch of Joy Chicken with Lemon Garlic Sauce

What’s in a name?  I was looking for something familiar with a twist to serve for Bytes’ birthday dinner.  Flipping through a stack of recipes I saw Chicken Piccata  Ummm – don’t think so – sounds like directions for playing piano.  When the same recipe popped up again I took another look.  Oh, it’s chicken with a lemon garlic sauce.  I can do that!  Picatta, loosely translated, means zesty.  This dish has a lemon lilt flavored with fullbodied garlic.  Light but definitely zesty, by whatever name you call it.    

I had never noticed chicken cutlets in the grocery store before.  However, they were in the freezer in all three of the grocery stores I frequent.  I spend a lot of time reading labels, but not looking at frozen chicken apparently!   A cutlet is about a quarter inch thick up to about half an inch thick.  They are around four inches by four inches. You’ll want thin pieces of meat because you will be cooking this dish quickly.   If you cannot find chicken cutlets in your grocer’s freezer, you can slice half  a chicken breast into thin pieces ½ inch or less. 

This is a dish that keeps you moving!  Gather and prepare all ingredients and bring all utensils to hand before starting.  When you dredge, just dust the entire surface of the chicken lightly.  Too much flour makes everything gummy.  You want just enough to hasten browning.  Cook one or two minutes on each side depending on the thickness of the meat.  Overcooking will make the meat tough and ruin the dish.  When lightly browned removed to a plate and cover.

Deglazing is not as mysterious as it sounds. It’s just loosening any bits of browned chicken on the bottom of the pan by using a liquid to take it up.  Takes about 2 minutes.  Then add the rest of the ingredients to make the sauce.  Boomerang the chicken gently back into the sauce to heat and finish cooking.  Then arrange it on the serving platter.  Slide the already thinly sliced lemon into the sauce with the butter.  Stir a bit until the butter is almost melted.  The lemon slices will be soft but still intact.  Remove and quickly arrange on top of the cooked chicken.   By now the butter will finish melting.  Stir and pour the sauce over the chicken.  Sprinkle with fresh snipped parsley (I forgot and the parsley got tucked on the plate instead!) 

Total time elapsed?  Twenty minutes.  Time well spent.

Chicken with lemon garlic sauce
Cook time
Total time
A light and tender chicken dish, with subtle lemon and robust garlic flavor.
Serves: 4 servings
  • 4 chicken cutlets
  • 2 Tablespoons vegetable oil
  • ¼ cup flour
  • Salt and pepper to taste
  • ¼ cup low sodium chicken broth or white wine
  • 1 teaspoon minced garlic
  • ½ cup low sodium chicken broth
  • 2 Tablespoons fresh lemon juice
  • 2 Tablespoons Butter
  • Fresh lemon slices
  • Chopped parsley
  1. Season chicken with salt and pepper, then lightly dredge with flour.
  2. Pour vegetable oil into skillet and heat over medium flame.
  3. Saute cutlets about 3 minutes on each side. Cutlets will be lightly browned. Remove to warm plate and cover.
  4. Pour off any remaining oil.
  5. Deglaze pan by pouring in ¼ cup white wine or chicken broth to which minced garlic is added. Cook about two minutes. Garlic will be slightly brown and broth will be almost gone.
  6. Add ½ cup broth and lemon juice. Return cutlets to pan and cook on each side about two minutes. Transfer to warm serving plate.
  7. Add butter and lemon slices to skillet. When butter is melted, lift out lemon slices and arrange on top of chicken. Pour sauce over lemons and chicken.
  8. Garnish with chopped fresh parsley, if desired.
Also known as Chicken Picatta.
Charlene @ A Pinch of Joy
Nutrition Information
Serving size: 1 cutlet

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Chicken Mini Pockets

Chicken Mini-Pockets

Calzone comes from Italian and means trousers or stockings.  It begins with a good sized circle of pizza dough. One half is piled with pizza type ingredients and the other half is folded over and the two open edges are crimped together to form a semicircle. Panzerotti are smaller versions of calzones. Stromboli, according to Wikipedia, was invented in 1950 in a restaurant outside Philly. It was named for the movie, Stromboli starring Ingrid Bergman.  It, too, has a bread or pizza crust,  but is formed into a log with cheese and ham, or other pizza type filling,  before baking.   A pastie (pronounced Paaa’ stee, like a sheep’s baaa) was first baked in Cornwall and brought to the US by miners who ate them standing up for lunch.  It is a savory meat and cheese mixture baked in a crust, with edges turned up as they are sealed together. A turnover is also English and is a small pastry with one half of the round crust under the filling and the other half folded over, making the top.   Empanada is Spanish for “bake in pastry” and is a one serving savory cheese and meat mixture baked in crust, turnover style. They are found in Latin America, Spain and Portugal. A samosa is a snack of triangular dough folded around a savory meat or vegetable filling, deep fried or baked.  It is found in India and Pakistan as well as many areas in Africa and the Mediterranean.  Pockets are an American/Canadian invention, although hardly original, that describes savory meat, cheese, vegetables baked in a crust. International convenience food, anyone? Whatever name you use for these morsels, they are tasty and filling!

Can you tell where I dropped the spatula as I was setting up for the photo?  Still yummy – even slightly dented!  For more kitchen disasters 🙂 and other adventures,  subscribe by email  on the sidebar or  follow on Facebook, RSS feed, bloglovin’  twitter  or   pinterest  


Chicken Mini Pockets
  • 3 oz cream cheese, non-fat or regular
  • 1 tbsp butter or margarine, softened
  • 2 cups cooked chicken, cubed (canned or leftover rotisserie also work well)
  • 1 Tbsp chopped onion
  • ¼ tsp salt
  • Pepper to taste
  • 1 can refrigerated crescent rolls
  1. Mix cream cheese, butter, chicken, green onion, salt and pepper till smooth.
  2. Unroll crescent dough and separate. For each triangle, fold the top point downward along the triangle edge and “moosh” the dough into a rough square.
  3. Spoon one heaping tablespoon of chicken mixture into center of dough square. Fold edges toward center and seal together.
  4. Place each filled square on ungreased baking sheet with edges downward.
  5. Bake 10-14 minutes until golden brown.
  6. Cool slightly to let flavor develop before serving.
  7. Each crescent roll has 11 carbs, cream cheese less than 1 for a total of 12 carbs/serving.





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