Description
Elevate your ordinary chicken dinner with this creamy lemon chicken piccata featuring a rich sauce and zesty flavors.
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)
- Lemon slices, for garnish
Instructions
- Pound the chicken breasts to an even 1” thickness and season both sides 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 the chicken to a plate and set aside.
- Add the remaining butter to the skillet and toss in the minced garlic. Sauté until fragrant, about 30 seconds.
- Reduce the heat to medium-low and pour in the chicken broth, scraping up the browned bits stuck to the pan.
- Add the heavy cream and bring it to a gentle boil.
- Incorporate the capers, lemon juice, and parsley. Taste and season with salt and pepper.
- Simmer the sauce gently until it thickens, or add the cornstarch slurry to thicken it quickly.
- Return the chicken to the pan and spoon the sauce over it. Simmer until the chicken is heated through, about 1-2 minutes.
- Garnish with more parsley and lemon slices before serving.
Notes
For optimum flavor, use fresh garlic and high-quality chicken broth. Adjust lemon juice to taste if you prefer a tangier flavor.
