Creamy Lemon Chicken Piccata
User Reviews
4.8
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Prep Time
10 mins
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Cook Time
15 mins
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Total Time
25 mins
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Servings
4 Servings
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Calories
994 kcal
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Course
Main Course, Dinner
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Cuisine
Italian-American Fussion
Creamy Lemon Chicken Piccata
Description
This dish starts with seasoning and dredging chicken breasts in flour, then pan-frying them in butter and olive oil until cooked through with a golden crust. The cooking juices are transformed into a sauce by adding chicken broth, fresh lemon juice, capers, and heavy cream, which is boiled and then gently simmered to thicken and meld the flavors.
The chicken is returned to the sauce briefly before serving. The tanginess of lemon and briny capers contrast the richness of cream, while the angel hair pasta serves as a delicate base to carry the sauce. Chopped parsley adds a fresh herbal finish.
This plate is suitable for a main course providing satisfying protein with bright and creamy sauce notes, best served immediately for texture and flavor balance.
Ingredients
- 4 chicken breast Whole Boneless Skinless
- salt to taste
- black pepper to taste
- 1/4 cup all-purpose flour
- 2 Tablespoons butter
- 2 Tablespoons olive oil
- 1 cup chicken broth
- 2 lemon whole, plural
- 3/4 Cup heavy cream
- 1/4 cup capers
- parsley for garnish, chopped
- 1 pound angel hair pasta
Instructions
- Heat 2 tablespoons butter and 2 tablespoons of oil in a large skillet over medium high heat. (If the chicken breasts are overly thick, pound them to be thinner. Cooking time will be shorter.) Salt and pepper each side of the chicken breasts.
- Dredge the chicken in the flour.
- Put the chicken breasts in the skillet. Cook for about 3 minutes on each side, or until it is cooked throughout and no longer pink. Remove from the skillet and set aside on a plate.
- Turn the heat to medium low. Add broth, juice from both lemons, heavy cream, and capers. Bring the sauce to a boil and return to medium low heat. Test the sauce and season with salt and pepper as needed. Allow the sauce to cook and bubble for about 3 minutes.
- Serve the chicken over cooked pasta and spoon the sauce over both. Sprinkle with fresh chopped parsley.
Notes
- Pound chicken breasts thinner if they are very thick to ensure even cooking.
- Season the sauce after adding all ingredients to balance lemon and saltines from capers.
- Serve immediately over cooked angel hair pasta, spooning sauce generously.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Servings
Amount Per Serving
Calories 994 kcal
% Daily Value*
| Calories | 994kcal | 50% |
| Carbohydrates | 98g | 33% |
| Protein | 66g | 132% |
| Fat | 37g | 57% |
| Saturated Fat | 17g | 85% |
| Cholesterol | 221mg | 74% |
| Sodium | 855mg | 36% |
| Potassium | 1244mg | 26% |
| Fiber | 6g | 24% |
| Sugar | 4g | 8% |
| Vitamin A | 914IU | 18% |
| Vitamin C | 36mg | 40% |
| Calcium | 86mg | 9% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.8
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