Creamy Lemon Chicken Piccata
This creamy lemon chicken piccata is a quick and easy one-pot meal that's on the dinner table in 30 minutes!
Equipment
- large skillet
Ingredients
Chicken
- 4 pieces Chicken Breasts Whole Boneless Skinless
- salt and pepper to taste
- ¼ cup all purpose flour
- 2 Tablespoons Butter
- 2 Tablespoons Olive Oil
- 1 cup chicken broth
- 2 whole Lemons
- ¾ cup Heavy Cream
- ¼ cup capers
- parsley for garnish, chopped
- 1 pound Angel Hair Pasta
Instructions
Cooking Steps
- Heat 2 tablespoons butter and 2 tablespoons of oil in a large skillet over medium high heat. 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. 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
Updated on February 13, 2023. Originally Posted on April 6, 2015.
Nutrition
Serving: 1plateCalories: 994kcalCarbohydrates: 98gProtein: 66gFat: 37gSaturated Fat: 17gCholesterol: 221mgSodium: 855mgPotassium: 1244mgFiber: 6gSugar: 4gVitamin A: 914IUVitamin C: 36mgCalcium: 86mgIron: 3mg
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