Creamy Chicken Piccata
User Reviews
5
Creamy Chicken Piccata
Description
Creamy Chicken Piccata starts with thin, boneless, skinless chicken breasts dredged in seasoned flour and pan-seared to a golden brown. The sauce base is created by deglazing the pan with white wine and chicken broth, then adding garlic, lemon juice, and capers, giving the dish its characteristic bright and tangy notes. Heavy cream and unsalted butter enrich the sauce, adding a smooth texture and mellow balance.
The chicken is cooked until no juices run clear, ensuring tenderness, while the sauce reduces to concentrate flavors without becoming heavy. Fresh parsley and optional lemon slices finish the dish with an herby, citrus touch.
This chicken pairs well with rice, pasta, or steamed vegetables, making it a versatile entrée. The creamy yet lightly tangy sauce complements plain sides or a simple salad for a balanced meal.
Chicken thighs can be substituted, adjusting cooking times accordingly, and vegetable stock can replace chicken broth if desired. If white wine is unavailable, chicken stock can be used but will alter flavor slightly; seasoning may need adjustment. Leftovers keep well refrigerated and reheat gently with added chicken stock to refresh the sauce.
Ingredients
- 2 chicken breast boneless, skinless, halved and butterflied
- ⅔ cup all-purpose flour
- ½ teaspoon salt
- ½ teaspoon black pepper ground
- ½ cup white wine
- 2 tablespoons olive oil
- ¾ cup chicken broth
- ¼ cup heavy cream
- 1 tablespoon garlic minced
- 2 tablespoons lemon juice fresh
- 2 tablespoons capers drained and rinsed
- 2 tablespoons butter unsalted
- 2 tablespoons parsley chopped, fresh
- lemon optional, fresh, sliced
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
- Substitute chicken thighs for breasts, adjusting cooking time as thighs take longer to cook.
- Vegetable stock can replace chicken broth to suit dietary preferences.
- If no white wine is available, use chicken stock but adjust seasoning as flavor will be less bright.
- Store leftovers in an airtight container with the sauce included; reheat gently with extra chicken stock to maintain sauce consistency.
- Bring stored chicken to room temperature before reheating to heat evenly without drying out.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
5
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