Cooked - Creamy Lemon Chicken Piccata

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Home Pricing Community My Recipes

Home Pricing Community My Recipes

Creamy Lemon Chicken Piccata

4.0

4 boneless, skinless chicken breasts (5–8 oz. each)

Salt and pepper, to taste

¼ cup flour

3 tablespoons butter, divided

1 tablespoon olive oil

3 cloves garlic, minced

1 cup chicken broth

1 cup heavy cream

2 tablespoons capers

2 tablespoons lemon juice

2 tablespoons parsley, chopped

1 teaspoon cornstarch mixed with 1 tablespoon water, (optional) to thicken

Lemon slices, to garnish

Pound the chicken breasts to an even 1” thickness with a meat mallet and season both sides of the chicken with salt and pepper.
Dredge the chicken in the flour, shaking off any excess.
In a 12” skillet over medium-high heat, melt 1 tablespoon of butter and add olive oil. Pan-fry the chicken on each side until golden brown, about 4-5 minutes per side. Remove chicken to a plate and set aside.
Melt remaining butter and toss in garlic. Saute until fragrant, about 30 seconds.
Reduce heat to medium-low, pour in chicken broth and scrape up the browned bits stuck to the pan. Add heavy cream and bring to a gentle boil.
Add capers, lemon juice and parsley. Do a taste test and season with salt and pepper to taste.
Simmer the sauce gently until it has reduced a little and is thick and creamy, or add the cornstarch slurry for a quicker, thicker sauce.
Add chicken back to the pan and spoon the sauce over the chicken. Simmer in the sauce until the chicken is heated through, about 1-2 minutes.
Garnish with more parsley and lemon slices. Dish and serve hot over pasta, rice, or mashed potatoes and veggies.

Course🍽️Main Course

Diets🥩Carnivore...

Category🍗Chicken

Cuisine🇮🇹Italian

Occasions📆Everyday🎉Special Occasion

Season🔁Year-round

DifficultyEasy ⏰ 30m

Created 102 weeks ago

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