Chicken Piccata
A delightful Italian dish featuring tender chicken in a creamy lemon-caper sauce.
Equipment
- Skillet For cooking the chicken and sauce.
Ingredients
Main Ingredients
- 2 large chicken breasts Cut into cutlets
- salt and pepper To taste
- 0.25 teaspoon garlic powder
- flour For coating
- 4 tablespoons butter Divided
- 1 tablespoon olive oil
- 0.25 cup chicken broth
- 1 tablespoon lemon juice
- 1 tablespoon brined capers Drained
- 0.5 cup heavy cream
- garnish Chopped parsley or parmesan cheese
Instructions
- Cut the chicken breasts lengthwise to create 4 thinner cutlets. Season with salt, pepper, and garlic powder, then coat in flour.
- In a skillet over medium-high heat, melt 2 tablespoons of butter with olive oil. Cook the chicken for 4-5 minutes per side until golden. Transfer to a plate.
- Remove the pan from heat and add chicken broth, lemon juice, and capers. Scrape up any browned bits.
- Stir in the cream and return the pan to heat. Once bubbling, add the chicken back in. Cook for another 5 minutes until chicken is cooked through and sauce has reduced.
- Garnish with parsley and/or parmesan cheese if desired.
Notes
For a lighter version, substitute heavy cream with half-and-half or milk. No alcoholic drinks allowed, please substitute with a non-alcoholic option.