Description
This classic Chicken Piccata recipe features tender, breaded chicken breasts pan-fried to golden perfection and smothered in a tangy, creamy lemon-caper sauce. Ready in just 30 minutes, it's a flavorful and elegant dish perfect for weeknight dinners or entertaining guests. Serve it over pasta or mashed potatoes with a side of vegetables for a complete meal.
Ingredients
Chicken
- 1 pound boneless skinless chicken breasts
- Salt and freshly ground black pepper, to taste
- ¼ cup all-purpose flour (31g)
- ¼ cup breadcrumbs (28g)
- 1 large egg
- 1 Tablespoon water
Cooking Fats
- 2 Tablespoons olive oil
- 2 Tablespoons butter
Sauce
- 1 cup low-sodium chicken broth (237g)
- 2 lemons (juice only)
- ¾ cup heavy whipping cream (170g)
- ¼ cup capers (30g)
Serving Suggestions
- Hot cooked pasta or mashed potatoes
- Optional sides: Roasted vegetables, steamed broccoli, or green beans
Instructions
- Prep chicken: Slice the chicken breasts horizontally to create four thin pieces by butterflying them. Season all sides with salt and freshly ground black pepper to enhance flavor.
- Bread chicken: Beat the egg along with 1 tablespoon of water in a shallow bowl to create an egg wash. Place the flour in another shallow bowl, and the breadcrumbs in a third. Dredge each chicken breast piece first in the flour, then dip into the egg wash, and finally coat with the breadcrumbs, ensuring an even coating on both sides.
- Cook chicken: Heat 2 tablespoons of butter and 2 tablespoons of olive oil over medium-high heat in a large skillet. When hot, add the breaded chicken breasts and cook for approximately 3 minutes per side until golden brown and cooked through. Remove the chicken and set aside on a plate.
- Prepare sauce: Reduce the skillet heat to medium-low. Add the chicken broth, heavy cream, freshly squeezed juice from both lemons, and capers to the skillet. Season with salt and pepper to taste. Allow the sauce to simmer and bubble gently for 3 to 5 minutes, stirring occasionally to combine flavors.
- Combine and serve: Return the cooked chicken to the skillet, spooning the sauce over the top to coat evenly. Let it warm through for a minute, then serve immediately over hot cooked pasta or creamy mashed potatoes. Accompany with roasted vegetables, steamed broccoli, or green beans for a balanced meal.
Notes
- Butterflying the chicken ensures even cooking and a tender texture.
- Use low-sodium chicken broth to better control the saltiness of the sauce.
- For a lighter version, substitute heavy cream with half-and-half, though sauce will be less rich.
- Adjust lemon juice quantity based on your preferred level of tanginess.
- Serve immediately to enjoy the crispiness of the breaded chicken with the creamy sauce.
