Creamy Lemon Chicken Piccata

Creamy Lemon Chicken Piccata

from thecookingjar.com
30 min
4 servings

Creamy lemon chicken piccata is a delicious 30-minute meal with lightly breaded chicken breasts smothered in a garlic and caper cream sauce.

Ingredients

  • 4 boneless, skinless chicken breasts (5–8 oz. each)
  • Salt and pepper, to taste
  • 1/4 cup flour
  • 3 tablespoons butter, divided
  • 1 tablespoon olive oil
  • 2-3 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

Directions

  1. 1

    Pound the chicken breasts to an even 1” thickness with a meat mallet and season both sides of the chicken with salt and pepper.

  2. 2

    Dredge the chicken in the flour, shaking off any excess.

  3. 3

    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.

  4. 4

    Melt remaining butter and toss in garlic. Saute until fragrant, about 30 seconds.

  5. 5

    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.

  6. 6

    Add capers, lemon juice and parsley. Do a taste test and season with salt and pepper to taste.

  7. 7

    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.

  8. 8

    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.

  9. 9

    Garnish with more parsley and lemon slices. Dish and serve hot over pasta, rice, or mashed potatoes and veggies.

  10. 10

    Enjoy!