Prep Time: 10 mins | Cook Time: 20 mins | Total Time: 30 mins | Yield: 4 Servings
This luscious Italian Chicken Piccata will surely bring a huge smile to your face today! Try it and experience the rich taste of all the ingredients. Enjoy!
2 (10 – 11 ounces each) chicken breasts, butterflied and halved
1/3 c all-purpose flour
Salt and freshly ground black pepper
2 1/2 tablespoons olive oil
1 tablespoon minced garlic
1 1/4 c + 1 tablespoon low-sodium chicken broth
1 1/2 teaspoons cornstarch
2 tablespoons fresh lemon juice
1 tablespoon butter
1/4 c heavy cream
3 tablespoons chopped fresh parsley
2 tablespoons capers, rinsed
Step 1: Let the sliced chicken sit at room temperature for about 10 minutes.
Step 2: In a shallow dish, add in the flour, ¼ teaspoon of salt, and ¼ teaspoon of pepper. Whisk until well combined.
Step 3: Place a 12-inch skillet on the stove and turn the heat to medium-high.
Step 4: Add in the olive oil and allow it to become hot.
Step 5: Coat the chicken slices with the flour mixture.
Step 6: Add the coated chicken slices into the hot oil cook each side for 5 minutes or until golden brown.
Step 7: Place the cooked chicken on a clean plate, then set aside.
Step 8: In the same pan, add in the garlic and sauté for a minute or until golden and aromatic.
Step 9: Add in 1 ¼ cups of chicken broth and allow the mixture to boil. Make sure to scrape the bottom of the pan to get the brown bits.
Step 10: Reduce the heat and simmer for 5 minutes.
Step 11: Dissolve cornstarch in water and pour it into the mixture as well as the lemon juice. Stir until well combined.
Step 12: Bring the mixture to a simmer until the sauce becomes thick.
Step 13: Remove from the heat and add in the butter, sour cream, salt, and pepper. Stir until well combined.
Step 14: Put the chicken back to the skillet and stir until well coated with the sauce.
Step 15: Sprinkle parsley and capers on top.
Step 16: Serve warm and enjoy!
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