Creamy Chicken Piccata
User Reviews
5.0
255 reviews
Excellent
Creamy Chicken Piccata
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The easiest creamy chicken piccata ever! A classic recipe that we all should have in our repertoire.
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Ingredients
- 2 chicken breasts boneless, skinless, halved and butterflied
- ⅔ cup all-purpose flour
- ½ teaspoon salt
- ½ teaspoon ground pepper
- ½ cup white wine
- 2 tablespoons olive oil
- ¾ cup chicken broth
- ¼ cup heavy cream
- 1 tablespoon garlic minced
- 2 tablespoons fresh lemon juice
- 2 tablespoons capers drained and rinsed
- 2 tablespoons unsalted butter
- 2 tablespoons fresh parsley chopped
- Fresh lemon slices (optional)
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Instructions
- Season the all-purpose flour with salt and pepper in a shallow dish and mix well.
- Dip the chicken breasts in the flour mixture, dredge any excess flour, and set aside.
- In a skillet, add the olive oil and heat over medium-high. Add the chicken and sauté for 5 minutes on one side. Turn them over and sauté the other side for 5 minutes or until nicely browned and no juices run.
- Remove the chicken breasts when done. Place them on a plate, cover them with aluminum foil, and keep them warm.
- Add wine and chicken broth to the pan and bring to a boil. Add minced garlic. Cook until garlic is slightly brown and liquid nearly evaporates, about 2 minutes.
- Add lemon juice, half of the parsley, and capers, and cook for another 3 to 5 minutes.
- Add the heavy cream and incorporate it well.
- Add the unsalted butter over low heat, swirl until melted.
- Put the chicken back into the sauce, add some lemon slices, and sprinkle the remainder of the parsley.
Notes
- Substitutions and variations
- Small changes can be made to this recipe.
- Storing and Reheating information
- Store your creamy chicken piccata in an air-tight glass container in the refrigerator for a few days. Do not forget to add all the sauce to your chicken.
- Bring your chicken to room temperature once ready to enjoy it again.
- Warm in a skillet adding a couple of tablespoons of chicken stock.
- If you have very little sauce left over, you can recreate your sauce:
- Chicken thighs are excellent with this recipe. Following the same formula, adjust the cooking time as they cook slightly slower than the breasts.
- Vegetable stock can replace chicken stock.
- If there is no wine on hand, replace it with chicken stock. Do, however, mind the taste and season accordingly.
- Add the chicken to a suitable skillet to hold all your pieces.
- Add a couple of tablespoons of chicken stock, a tablespoon of heavy cream, and one teaspoon of lemon juice.
- Bring to a slight boil, lower the heat, cover, and slowly warm up.
Nutrition Information
Show Details
Calories
326kcal
(16%)
Carbohydrates
3g
(1%)
Protein
25g
(50%)
Fat
21g
(32%)
Saturated Fat
9g
(45%)
Polyunsaturated Fat
2g
Monounsaturated Fat
9g
Trans Fat
0.2g
Cholesterol
105mg
(35%)
Sodium
704mg
(29%)
Potassium
495mg
(14%)
Fiber
0.3g
(1%)
Sugar
1g
(2%)
Vitamin A
604IU
(12%)
Vitamin C
8mg
(9%)
Calcium
31mg
(3%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 4people
Amount Per Serving
Calories 326 kcal
% Daily Value*
| Calories | 326kcal | 16% |
| Carbohydrates | 3g | 1% |
| Protein | 25g | 50% |
| Fat | 21g | 32% |
| Saturated Fat | 9g | 45% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 9g | 45% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 105mg | 35% |
| Sodium | 704mg | 29% |
| Potassium | 495mg | 11% |
| Fiber | 0.3g | 1% |
| Sugar | 1g | 2% |
| Vitamin A | 604IU | 12% |
| Vitamin C | 8mg | 9% |
| Calcium | 31mg | 3% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
255 reviews
Excellent
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