This is a simple and flavorful (lemon-y) dish with a kick of saltiness from the capers. It is very easy to make and ready on the table in or about 30 minutes. If you like lemon and chicken, this recipe is for you.
CREAMY LEMON CHICKEN PICCATA
Prep time: 10 minutes
Cook time: 15 minutes
Total time: 25 minutes
INGREDIENTS:
4 whole boneless, skinless chicken breasts
salt and pepper to taste
1/4 cup all purpose flour
2 tablespoons butter
2 tablespoons olive oil
1 cup chicken broth
2 whole lemons
3/4 cup heavy cream
1/4 cup capers
chopped parsley, for garnish
1 pound Angel hair pasta or Jasmine rice
DIRECTIONS:
1. 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).
2. Salt and pepper each side of the chicken breasts and dredge in the flour.
3. 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.
Enjoy!
*Note: Rinsing the capers before adding them to the dish will help knock off some of the saltiness, but if you like capers and its taste as is, leave it. I rinse mine because I like to be able to taste all the different ingredients.
*You don't have capers? No problem, you don't have to put any if you prefer. I think the dish will still be great without them.
*Lemon can be overpowering. If you're not a fan of lemon, you can cut back and just use one lemon instead of two. I put extra slices of lemon just for garnish.
Recipe From Alysa of The Recipe Critic
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