How To Make Creamy Chicken Piccata
The creamy butter, salty capers, and tangy lemon all come together to make this chicken piccata recipe as tasty as possible.
Serves:
Ingredients
- 2boneless skinless chicken breasts
- salt
- pepper
- ⅔cupall-purpose flour
- 4tbspolive oil
- ⅓cupwhite wine
- 2tbspunsalted butter
- 2clovesgarlic,chopped
- 2tbspcaper
- 3tbsplemon juice
- 1½cupschicken stock
- ⅓cupheavy cream
- 2tbspfresh flat-leaf parsley,chopped
- 8ozangel hair pasta,cooked, for serving
Instructions
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Butterfly each chicken breast. Lay a piece of parchment paper on top and pound to about ¼ inch (6 mm) thick. Season generously on both sides with salt and pepper.
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Cut each breast in half lengthwise so you have 4 pieces of chicken.
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Add the flour to a wide, shallow dish. Dredge each piece of chicken in flour, shaking off the excess.
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Heat the olive oil in a large skillet over medium heat. Fry the chicken until golden brown, about 3 to 4 minutes per side. Remove the chicken from the pan and set aside.
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Pour the white wine into the pan and cook for about 1 minute, until reduced by half.
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Add the butter, garlic, and capers and cook for about 2 minutes, until fragrant.
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Stir in the lemon juice and chicken stock and cook for 5 minutes, until the sauce has slightly thickened.
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Stir in the cream, then return the chicken to the pan.
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Sprinkle with the parsley and turn the chicken to coat in the sauce. Simmer for 2 minutes, until the sauce thickens slightly, then remove from the heat.
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Serve the chicken and sauce over angel hair pasta.
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Enjoy!
Nutrition
- Calories: 745.84kcal
- Fat: 32.43g
- Saturated Fat: 11.36g
- Trans Fat: 0.24g
- Monounsaturated Fat: 15.06g
- Polyunsaturated Fat: 3.12g
- Carbohydrates: 64.83g
- Fiber: 2.93g
- Sugar: 4.08g
- Protein: 43.31g
- Cholesterol: 144.42mg
- Sodium: 892.64mg
- Calcium: 54.22mg
- Potassium: 773.52mg
- Iron: 2.87mg
- Vitamin A: 149.11µg
- Vitamin C: 7.91mg
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