You are going to love this recipe! It’s one of those recipes that make you look good in the kitchen; it is easy, simple, and tastes amazing.
Its creamy sauce adds richness to the pasta and the lemon and capers the freshness and makes this dish appealing to many.
The lemon plays a big part because it completely gives this recipe another layer of flavor and some freshness, which makes it lighter to the taste.
The chicken and sauce in itself can also be accompanied by several different sides, for example, potatoes, vegetables, and salads, which makes it an all-times-to-go kind of dish, perfect for every season of the year.
WHAT I LOVE ABOUT CHICKEN PICCATA
Creamy Lemon Chicken Piccata on the name already says it all, but for me, the flexibility of this dish is what I love the most. If you don’t want pasta, we have the option of other sides.
Not to mention that it is easy to make, you won’t need too many ingredients and it tastes amazing!!
LEMON CHICKEN PICCATA INGREDIENTS
To make Creamy Lemon Chicken Piccata you are going to need: Chicken Breasts Whole Boneless Skinless, salt and pepper to taste, Butter, Olive Oil, and all-purpose flour.
For the sauce you need, chicken broth, a lemon, Heavy Cream, and capers. To garnish you can use some chopped parsley and lemon slices. Also, you will need pasta, it can be the suggested on this recipe or the one available to you.
WHAT IS PICCATA SAUCE MADE OF?
The sauce of the Creamy Lemon Chicken Piccata is made in the same skillet where the chicken is cooked, so already there is some extra flavors going on, the broth, juice from lemon, heavy cream, and capers will finalize it.
Very few ingredients combined in the right amount and cooked in a certain way will create this delicious sauce. .
HOW DO YOU MAKE CREAMY LEMON CHICKEN PICCATA?
Making Creamy Lemon Chicken Piccata is really simple and straight forward.
First, over medium-high heat, add 2 tablespoons butter and 2 tablespoons of oil in a large skillet, (If the chicken breasts are overly thick, pound them to be thinner. Cooking time will be shorter.)
Salt and pepper each side of the chicken breasts and dredge in the flour. Then, put the chicken breasts in the skillet and cook for about 3 minutes on each side, or until it is cooked throughout and no longer pink. Remove from the skillet and set aside on a plate.
Now, turn the heat to medium-low. Add broth, the juice from the lemon, heavy cream, and capers. Bring the sauce to a boil and return to medium-low heat. Test the sauce and season with salt and pepper as needed. Allow the sauce to cook and bubble for about 3 minutes.
Finally, serve the chicken over cooked pasta and spoon the sauce over both. Sprinkle with fresh chopped parsley.
GREAT SIDE DISHES FOR CHICKEN PICCATA
One of the best things about Creamy Lemon Chicken Piccata is the flexibility that it gives you; it’s easy to create different versions by simply changing the sides.
You can have roasted vegetables like carrots and potatoes, seasoned rice, and mashed potatoes.
But if you want to keep things light, sautéed spinach, grilled asparagus, or a tomato & leaf salad will be just perfect. The choice is yours!
Creamy Lemon Chicken Piccata
Creamy Lemon Chicken Piccata on the name already says it all, but for me, the flexibility of this dish is what I love the most
Ingredients
- 4 Chicken Breasts Whole Boneless Skinless
- salt and pepper to taste
- 1/4 cup all-purpose flour
- 2 Tablespoons Butter
- 2 Tablespoons Olive Oil
- 1 1/2 cup chicken broth
- 1 Lemon whole
- 1/2 Cup Heavy Cream
- 1/4 cup capers
- parsley for garnish, chopped
- 1 pound Angel Hair Pasta
Instructions
- Heat 2 tablespoons butter and 2 tablespoons of oil in a large skillet over medium-high heat. (If the chicken breasts are overly thick, pound them to be thinner. Cooking time will be shorter.) Salt and pepper each side of the chicken breasts and dredge in the flour. Put the chicken breasts in the skillet. Cook for about 3 minutes on each side, or until it is cooked throughout and no longer pink. Remove from the skillet and set aside on a plate.
- Turn the heat to medium-low. Add broth, the juice from lemon,, heavy cream, and capers. Bring the sauce to a boil and return to medium-low heat. Test the sauce and season with salt and pepper as needed. Allow the sauce to cook and bubble for about 3 minutes.
- Serve the chicken over cooked pasta and spoon the sauce over both. Sprinkle with fresh chopped parsley.
