Description
A creamy lemon chicken piccata with a tangy delight. Tender chicken in a rich lemon butter sauce with capers.
Ingredients
Scale
- 2 boneless, skinless chicken
- 1/2 cup all-purpose flour
- 1/4 tsp salt
- 1/4 tsp black pepper
- 2 tbsp olive oil
- 2 tbsp butter
- 1/3 cup chicken broth
- 1/4 cup fresh lemon juice
- 1/4 cup heavy cream
- 2 tbsp capers, drained
- 1 tbsp fresh parsley, chopped
Instructions
- Pound chicken to even thickness.
- Mix flour, salt, and pepper in a shallow dish.
- Dredge chicken in the flour mixture.
- Heat olive oil in a skillet over medium-high heat.
- Cook chicken for 4-5 minutes per side until golden. Remove and set aside.
- In the same skillet, melt butter.
- Add chicken broth and lemon juice. Scrape up browned bits.
- Stir in heavy cream and capers.
- Return chicken to the skillet. Simmer for 2-3 minutes.
- Sprinkle with parsley before serving.
Notes
- Use fresh lemon juice for best flavor.
- Don’t overcook the chicken to keep it tender.
- Serve with pasta or steamed vegetables.
- Prep Time: 10 mins
- Cook Time: 15 mins
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 chicken breast with sauce
- Calories: 420
- Sugar: 2g
- Sodium: 580mg
- Fat: 26g
- Saturated Fat: 11g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 1g
- Protein: 32g
- Cholesterol: 125mg
Keywords: creamy lemon chicken piccata, tangy chicken recipe, easy Italian dinner