Easy Chicken Piccata: A Juicy Homemade Delight You’ll Love
Easy Chicken Piccata is a delicious and creamy chicken dish with a tangy lemon and caper sauce.
Equipment
- Skillet
Ingredients
Poultry
- 2 large chicken breasts
Condiments & Seasonings
- Salt & pepper to taste
- ¼ teaspoon garlic powder
Baking Needs
- Flour for dredging
Fats & Oils
- 4 tablespoons butter divided
- 1 tablespoon olive oil
Liquids
- ¼ cup chicken broth or dry white wine
- 1 tablespoon lemon juice
- ½ cup heavy/whipping cream
Produce
- 1 lemon zest
- 1 tablespoon brined capers drained
- Garnish optional, chopped parsley and/or freshly grated parmesan cheese
Instructions
Preparation
- Slice the chicken breasts lengthwise (I butterfly then cut in half) to make 4 thinner cutlets. Trim off any fat. Season the chicken generously with salt & pepper and sprinkle with garlic powder. Coat the chicken in flour.
- Add 2 tablespoons of the butter plus the olive oil to a skillet over medium-high heat.
- Once the pan is hot, cook the chicken pieces for about 4-5 minutes per side until golden. Transfer the chicken to a plate.
- Take the pan off the heat and add the chicken broth, lemon juice, lemon zest, remaining 2 tablespoons of butter, and capers to the skillet. Scrape up any browned bits.
- Stir in the cream and return the pan to the heat. Once it's bubbling again, add the chicken back into the pan.
- Cook for another 5 minutes or until the chicken is cooked through and the sauce has reduced to your liking.
- Garnish with freshly chopped parsley and/or parmesan cheese if desired.
Notes
If you want to make this recipe without cream, increase the chicken broth to ¾ cup.
Nutrition
Serving: 1cutletCalories: 400kcalCarbohydrates: 10gProtein: 35gFat: 27gSaturated Fat: 15gPolyunsaturated Fat: 3gMonounsaturated Fat: 7gCholesterol: 120mgSodium: 600mgPotassium: 600mgVitamin A: 20IUVitamin C: 5mgCalcium: 50mgIron: 2mg
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