Chicken Piccata Recipe
A quick and easy chicken piccata recipe featuring tender chicken breasts sautéed in a creamy lemon-caper sauce, perfect for weeknights or special occasions.
Ingredients
- 2 large large chicken breasts
- Salt & pepper to taste
- ¼ teaspoon garlic powder
- Flour
- 4 tablespoons butter, divided
- 1 tablespoon olive oil
- ¼ cup chicken broth or dry white wine
- 1 tablespoon lemon juice
- 1 zest of 1 lemon
- 1 tablespoon brined capers, drained
- ½ cup heavy cream
- Chopped parsley (optional)
- Freshly grated parmesan cheese (optional)
Instructions
- Start by slicing the chicken breasts lengthwise to create four thinner cutlets. Trim off any visible fat.
- Season the chicken with salt, pepper, and garlic powder, then coat each piece lightly in flour.
- In a skillet over medium-high heat, add 2 tablespoons of the butter along with the olive oil.
- Once hot, add the chicken cutlets and cook for 4-5 minutes on each side until golden brown. Transfer to a plate and set aside.
- Remove the skillet from heat and carefully add in the chicken broth, lemon juice, lemon zest, remaining butter, and drained capers.
- Scrape up the browned bits stuck to the pan for added flavor.
- Stir in the heavy cream and return the skillet to heat, allowing it to bubble gently.
- Add the chicken back into the pan to coat with the sauce and cook for another 5 minutes or until fully cooked.
- If the sauce becomes too thick, add more broth to loosen it up.
- Garnish with chopped parsley and freshly grated parmesan cheese if desired.
- Serve warm and enjoy your meal.
Notes
- Slicing the chicken evenly ensures uniform cooking.
- Use quality stock to enhance flavor.
- Store leftovers in an airtight container for up to 2 days.
- Pair with pasta, rice, or a fresh salad.
Nutrition
Calories: 550kcalCarbohydrates: 10gProtein: 20gFat: 45gSaturated Fat: 25gSodium: 600mgSugar: 1g
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