How To Make Chicken Piccata (Olive Garden Copycat)
Have a filling zesty meal with Olive Garden’s chicken piccata. It comes with chicken cutlets cooked in lemon and broth with sundried tomatoes and capers.
- 2chicken breasts,halved into thinner cutlets
- ½tspkosher salt
- ¼tspcoarse ground black pepper
- 2tbspextra virgin olive oil
- 1cupchicken broth
- ¼cupfresh lemon juice
- ¼cupsun dried tomatoes,chopped
- ¼cupheavy cream
- parsley,chopped, optional
Season the chicken with salt and pepper and coat in the flour.
Add the olive oil and 2 tablespoons of butter to the skillet on medium heat.
Add the chicken and cook for 5 to 7 minutes on each side.
Remove the chicken from the pan and add in the garlic and shallots and cook for 1 minute or until it gets aromatic.
Add in the chicken broth and lemon juice and reduce the heat to medium, whisking well and cooking for 5 to 7 minutes until thickened (and can coat a spoon).
Add the remaining butter, sun-dried tomatoes, capers, and heavy cream to the pan and whisk well.
Add the chicken back to the pan and coat with the sauce, letting it thicken for just 1 to 2 minutes before removing from the heat.
Garnish with parsley if desired before serving.
- Calories: 491.53kcal
- Fat: 38.63g
- Saturated Fat: 17.87g
- Trans Fat: 0.79g
- Monounsaturated Fat: 14.70g
- Polyunsaturated Fat: 3.51g
- Carbohydrates: 15.09g
- Fiber: 1.57g
- Sugar: 4.28g
- Protein: 22.23g
- Cholesterol: 123.65mg
- Sodium: 566.96mg
- Calcium: 47.74mg
- Potassium: 484.64mg
- Iron: 1.74mg
- Vitamin A: 240.62µg
- Vitamin C: 12.67mg
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