This recipe for easy creamy chicken piccatta is full of lemon flavor, and cooks up quickly, making it the perfect simple dinner party supper! And it’s just as good on a regular old weeknight, because you’re worth it.
Chicken and lemon, lemon and chicken. It’s a match made in heaven as far as I am concerned, and I cook them up together in every way I can think of. And one of my favorite ways is chicken piccata, so I need to think up as many versions as possible. In this case, I’ve added just a teeny bit of cream to the recipe, which has magically transformed regular chicken piccata into easy creamy chicken piccata. Can you say, super simple, dreamy, just in time for the holidays dinner? Let’s make it!
The key to really wonderful chicken piccata is to pound the chicken breasts to a uniform thickness, and to cook them for exactly 4 minutes per side until they are cooked through but still super tender. After that, it’s just a matter of making that delectable sauce out of some chicken broth, lemon juice and a few other easy ingredients. It’s honestly crazy how easy and elegant this is all at the same time. (DON’T TELL ANYONE!)
We like to have roasted asparagus on the side, but if you are feeling extra decadent you can serve it up on pasta, or polenta. And we will all live happily ever after!
This recipe for easy creamy chicken piccatta is full of lemon flavor, and cooks up quickly, making it the perfect simple dinner party supper!Do you have a super easy, super nice recipe we should know about for the holidays? Tell me in the comments!Print
This recipe for easy creamy chicken piccatta is full of lemon flavor, and cooks up quickly, making it the perfect simple dinner party supper!
- 2 eggs, beaten
- 1 cup flour
- Pinch each of salt and pepper
- 4 boneless chicken breast halves, pounded to about 1/2 inch thickness
- 1/4 cup olive oil
- 2 tablespoons butter
- 1/2 cup chicken broth
- Zest and juice from one lemon
- 1/2 cup heavy cream
- 1/4 cup capers
- Chopped fresh parsley for garnish
- Put beat egg into a shallow dish, and the flour into another. Stir a pinch each of salt and pepper into the flour.
- Put the butter and oil into a large skillet over medium high heat until butter is melted.
- Meanwhile, dip each chicken breast half into flour, then egg, then flour again. Add to skillet and cook for 4 minutes per side. Remove and cover with foil to keep warm.
- Add broth to skillet and stir for a minute, scraping up any browned bits from the bottom of the pan. dd the lemon juice and cream and simmer over low heat for a couple of minutes. Stir in capers.
- Return the chicken to the skillet along with any juices and simmer for a minute or two until just heated.
- Place a piece of chicken on each plate, ladle a generous amount of sauce on top and garnish with parsley and lemon zest. Serve at once.
We like this dish with roasted asparagus on the side, but if you are feeling extra hungry you can serve the chicken over pasta or polenta – yum!