I feel like chicken piccata is really one of those meals where you can wing it and it comes together perfectly. It’s nice to have a guideline, but remember you can adjust as needed.
Creamy Lemon Chicken Piccata
(Adapted from the cooking jar)
4 boneless, skinless chicken breasts (5–8 oz. each)
Salt and pepper, to taste
1/4 cup flour
3 tablespoons butter, divided
1 tablespoon olive oil
2–3 cloves garlic, minced
1 cup chicken broth
1 cup heavy cream
2 tablespoons capers
2 tablespoons lemon juice
2 tablespoons parsley, chopped
1 teaspoon cornstarch mixed with 1 tablespoon water, (optional) to thicken
Lemon slices, to garnish
Pound the chicken breasts to an even 1” thickness with a and season both sides of the chicken with salt and pepper.
Dredge the chicken in the flour, shaking off any excess.
In an over medium-high heat, melt 1 tablespoon of butter and add olive oil. Pan-fry the chicken on each side until golden brown, about 4-5 minutes per side. Remove chicken to a plate and set aside.
Melt remaining butter and toss in garlic. Sauté until fragrant, about 30 seconds.
Reduce heat to medium-low, pour in chicken broth and scrape up the browned bits stuck to the pan. Add heavy cream and bring to a gentle boil.
Add capers, lemon juice and parsley. Do a taste test and season with salt and pepper to taste.
Simmer the sauce gently until it has reduced a little and is thick and creamy, or add the cornstarch slurry for a quicker, thicker sauce.
Add chicken back to the pan and spoon the sauce over the chicken. Simmer in the sauce until the chicken is heated through, about 1-2 minutes.
Garnish with more parsley and lemon slices. Dish and serve hot over pasta, rice, or mashed potatoes and veggies.
