"This creamy version takes your traditional lemon chicken piccata to a new level of deliciousness.
Imagine perfectly tender seared chicken breast cutlets sitting on a bed of pure creamy, heavenly lemon, capers, and garlic wine sauce."
Creamy Chicken Piccata
5
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- Recipe Card
Prep time 10mins
Cook time 20mins
Serves or Makes: 4
Recipe Card
ingredients
- 2 chicken breasts
- 2/3 cup flour
- 1/2 teaspoon salt
- 1/2 teaspoon lemon pepper
- 1/2 cup white wine
- 2 tablespoons olive oil
- 3/4 cup chicken broth
- 1/4 cup heavy cream
- 1 tabelspoon garlic
- 2 tablespoons lemon juice
- 2 tablespoons capers
- 2 tablespoons unsalted butter
- 2 tablespoons fresh parsley
- fresh lemon slices
Method
Step 1
Mix the all-purpose flour with salt and pepper in a shallow dish.
Step 2
Dip the chicken breasts in the flour mixture, dredge any excess flour, and set aside.
Step 3
In a skillet, add the olive oil and heat over medium-high. Add the chicken and sauté for 5 minutes on one side. Turn them over and sauté the other side for 5 minutes or until nicely browned and no juices run.
Step 4
Remove the chicken breasts when done. Place them on a plate, cover them with aluminum foil, and keep them warm.
Step 5
Add wine and chicken broth to the pan and bring to a boil. Add minced garlic. Cook until garlic is slightly brown and liquid nearly evaporates, about 2 minutes.
Step 6
Add lemon juice, half of the parsley, and capers, and cook for another 3 to 5 minutes.
Step 7
Add the heavy cream and incorporate it well.
Step 8
Add the unsalted butter over low heat, swirl until melted.
Step 9
Put the chicken back into the sauce, add some lemon slices, and sprinkle the remainder of the parsley.