Creamy Chicken Piccata
User Reviews
5
Creamy Chicken Piccata
Description
Creamy Chicken Piccata begins with thin chicken breast cutlets dredged in a seasoned flour mixture, creating a light coating that browns nicely when cooked in olive oil. The chicken is pan-seared until nearly done, then finished by simmering briefly in a sauce made by deglazing the pan with chicken broth and fresh lemon juice, and stirring in butter, heavy cream, and capers. The resulting sauce is smooth with a subtle tartness from lemon and a salty note from capers, enhancing the tender chicken.
The combination of rich cream and sharp lemon gives this piccata a creamy yet bright profile that pairs well with simple sides like sautéed vegetables or plain pasta, which can soak up the flavorful sauce. It’s a dish that presents a nice balance of textures and flavors without complicated ingredients.
Since the chicken simmers gently in the sauce after browning, it remains juicy and tender. The sauce’s base starts with browned bits from the pan, adding depth. The recipe calls for careful temperature control to avoid overcooking and to ensure the sauce thickens smoothly.
Ingredients
For the chicken
- 2 pounds chicken breast cut or pounded into thin cutlets
- 1/3 cup flour
- 2 teaspoons garlic powder
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1 tablespoons olive oil
For the sauce
- 5 tablespoons butter
- 1/3 cup lemon juice about 3 lemons worth, fresh
- 1/2 cup chicken broth
- 1/4 cup capers drained, brined
- 1/2 cup heavy cream
Instructions
- Combine the flour, garlic powder, salt and pepper in a shallow dish. Dredge each chicken cutlet in the flour mixture to coat each side lightly.
- Heat the olive oil over medium heat in a large heavy skillet.
- Once hot, lay each cutlet flat in the pan being careful not to over crowd the pan. Cook for 3-4 minutes on the first side without flipping, then flip and cook 3 minutes on the other side. Remove from pan and repeat with any remaining chicken. Remove chicken and set aside. Reduce heat to low.Chicken should be close to done, but may not be fully done. It will finish cooking as it simmers with the sauce in the last step.
- Add the butter to the pan, with any remaining flour and stir for about 1 minute or until it is golden brown. Add the broth and lemon juice to the pan and continue stirring and scraping the browned bits from the bottom of the pan and stirring until smooth.Bring sauce to a simmer, then slowly stir in the cream and add the capers.
- Add the chicken back into the sauce and and simmer for about 4-8 minutes or until chicken is cooked through (165˚ internal temp.)
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 396 kcal
% Daily Value*
| Calories | 396kcal | 20% |
| Carbohydrates | 8g | 3% |
| Protein | 34g | 68% |
| Fat | 25g | 38% |
| Saturated Fat | 13g | 65% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 8g | 40% |
| Trans Fat | 1g | 50% |
| Cholesterol | 150mg | 50% |
| Sodium | 740mg | 31% |
| Potassium | 624mg | 13% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 699IU | 14% |
| Vitamin C | 8mg | 9% |
| Calcium | 31mg | 3% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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