Description
Creamy Chicken Piccata is a delightful Italian-American dish featuring tender chicken cutlets lightly coated in a seasoned flour mixture, pan-fried to golden perfection, and simmered in a luscious sauce of lemon juice, chicken broth, capers, and rich heavy cream. Perfectly balanced with zesty and creamy flavors, this quick and easy recipe is ideal for a weeknight dinner but elegant enough to serve guests.
Ingredients
Chicken and Coating
- 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 pepper
Sauce and Cooking
- 1 tablespoon olive oil
- 5 tablespoons butter
- 1/3 cup fresh lemon juice (about 3 lemons worth)
- 1/2 cup chicken broth
- 1/4 cup brined capers (drained)
- 1/2 cup heavy cream
Instructions
- Prepare the coating: In a shallow dish, combine the flour, garlic powder, salt, and pepper. Thoroughly dredge each chicken cutlet in this flour mixture to ensure a light coating on both sides.
- Heat the oil: Place a large heavy skillet over medium heat and heat the olive oil until hot but not smoking, preparing the pan for frying the chicken.
- Cook the chicken: Arrange the coated chicken cutlets flat in the skillet without overcrowding the pan. Cook for 3-4 minutes on the first side, then flip and cook for an additional 3 minutes on the other side. Remove the cooked chicken from the pan and set aside. The chicken may still be slightly undercooked but will finish cooking later.
- Make the sauce base: Reduce the heat to low and add the butter to the pan along with any residual flour from the chicken. Stir for about 1 minute until the mixture turns golden brown. Then add the chicken broth and fresh lemon juice, stirring and scraping the browned bits off the bottom of the pan to create a smooth sauce.
- Complete the sauce and simmer: Bring the sauce to a gentle simmer, then slowly incorporate the heavy cream. Add the drained capers and stir well to combine. Return the chicken cutlets to the pan and allow them to simmer in the sauce for 4-8 minutes, or until the chicken reaches an internal temperature of 165°F, indicating it is fully cooked and tender.
Notes
- Use fresh lemon juice for the best bright, tangy flavor rather than bottled lemon juice.
- Do not overcrowd the pan when frying the chicken to ensure even cooking and a crisp coating.
- Simmering the chicken in the sauce at the end helps finish cooking and infuses it with the creamy, lemony flavors.
- Chicken breasts can be pounded to an even thickness before coating to ensure consistent cooking.
- Serve this dish with pasta, rice, or steamed vegetables for a complete meal.
