Creamy Chicken Piccata Recipe
A delicious over-the-top chicken piccata! A rich and creamy, tangy piccata sauce and also small bits of salty capers top the perfectly pan-seared chicken breasts. A perfect dish like that!
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 4
Calories: 374 kcal
Ingredients
2 (10 – 11 oz each) chicken breasts, butterflied and also halved
1/3 cup of all-purpose flour
Salt and freshly ground black pepper
2 1/2 Tbsp of olive oil
1 Tbsp of minced garlic
1 1/4 cups and + 1 Tbsp of low sodium chicken broth
1 1/2 tsp of cornstarch
2 Tbsp of fresh lemon juice
1 Tbsp of butter
1/4 cup of heavy cream
3 Tbsp of chopped fresh parsley
2 Tbsp of capers, rinsed (optional)
Instructions
– Let it rest at 10 min after cutting the chicken, and then whisk together the flour, 1/4 tsp salt, and 1/4 tsp pepper in a shallow dish.
– Heat the olive oil over medium-high heat in a 12-inch skillet, dredge both sides of the chicken cutlets into a flour mixture and add to the skillet.
– Sear chicken, without moving, until browned on the bottom, about 4-5 minutes, then rotate halves of the chicken breasts and cook on the opposite side until golden brown on the bottom and chicken is cooked through (slightly lowering the burner temperature as needed and slightly tilting the pan to redistribute oil) about 5 minutes longer (chicken should register 165 degrees in center).
-Transfer the chicken to the plate and keep it warm, and then add the garlic to the remaining oil in the mixing bowl (if you don’t just add one tsp of oil, there should be about 1 tsp of oil left), saute just until slightly golden.
– Pour in 1 1/4 cups of chicken broth and bring to a boil, and from the bottom of a pan, scrape up the browned bits.
– Allow the broth to simmer for about 4-5 minutes until reduced by half, and then whisk together the remaining 1 Tbsp of chicken broth with the cornstarch, then pour the mixture with the lemon juice into the broth in the skillet.
– Simmer until slightly thickened and then remove from the heat, stir in the butter and pour in the cream, then season with the pepper.
-Put the chicken back in the skillet and sprinkle the spoon of sauce over the chicken with the capers and the parsley.
– Serve warm.
Author: Cooking Classy