If a creamy lemon butter sauce sounds like something you may be interested in, then the ingredients to make this chicken piccata should be on your grocery list now.
Thinly pounded chicken cutlets are pan seared and nestled the most delicious creamy lemon pan sauce. It only takes about 20 minutes to make, but hits all of the comforting notes of a dish that took hours to prepare.
This recipe makes four servings, but can easily be cut in half to make a quick, but fabulous dinner for two.
Let’s get started…
Piccata can be served over mashed potatoes, pasta or even steamed asparagus or spinach.
Tonight, I am going with mashed potatoes, but whatever you decide to pair your piccata with, be sure to start it ahead of time since this dish comes together quickly.
Begin by slicing 2 boneless skinless chicken breasts in half horizontally and pounding thin thin. once the chicken is prepared, gather a cup of all purpose flour, garlic powder, onion powder, salt and black pepper, 7 tablespoons of butter, 3 tablespoons of olive oil, 3 cloves of garlic, a large shallot, 1 cup of chicken broth, 1 cup of heavy cream, fresh lemon juice and zest and 2 tablespoons of capers.
Season the chicken generously with garlic powder, onion powder, salt and black pepper on both sides.
Lightly coat the chicken in seasoned all purpose flour on both sides and set aside while we prepare the skillet.
Place a large skillet over medium heat and add 3 tablespoons of butter and 3 tablespoons of olive oil.
Once the butter has melted and your pan is warm, cook the chicken until both sides are browned and the chicken is cooked through with no pink and an internal temperature of 165 degrees. Transfer the chicken cutlets onto a cooling rack and set them aside for now.
Carefully drain most of the excess oil from the skillet and then place it back over medium heat. Add 4 tablespoons of butter, 3 cloves of finely minced garlic and a finely minced shallot into the skillet. Cook over medium heat for about 2 minutes until the garlic is fragrant and you have scraped up all of the brown bits from the bottom of the skillet.
Add 1 cup of chicken stock, 1 cup of heavy cream, 2 tablespoons of freshly squeezed lemon juice and a teaspoon of fresh lemon zest into the skillet and bring it up to a simmer.
Once the sauce has simmered for a few minutes, add 2 tablespoons of capers and stir to combine.
Return the chicken cutlets into the skillet and spoon some of the sauce over each portion.
This sauce is fantastic! Its bright, tangy, salty and just bursting with beautiful flavors.
When you spoon that sauce over the chicken and mashed potatoes (or whatever you are pairing with your piccata), it is one of the most comforting and satisfying combinations I can think of.
If you think you are not a fan of capers, please rinse them off and add them into this sauce. They add a little pop of texture and the best saltiness. I highly recommend adding them. You may be surprised at just how much you love those salty little pickled fruit flower buds.
If you are looking for a fabulous, simple, flavorful meal that comes together quickly (and who isn’t?) then I would love for you to give my chicken piccata a try. You are going to love this one.
Buon appetito!
Chicken Piccata
Ingredients
- 2 boneless skinless chicken breasts, halved horizontally and pounded thin
- 1 cup of all purpose flour
- 1 teaspoon of garlic powder
- 1 teaspoon of onion powder
- salt and black pepper
- 7 tablespoons of butter
- 3 tablespoons of olive oil
- 3 cloves of garlic, finely minced
- 1 large shallot, finely minced
- 1 cup of chicken broth
- 1 cup of heavy cream
- 2 tablespoons of fresh lemon juice
- 1 teaspoon of lemon zest
- 2 tablespoons of capers, rinsed
- fresh parsley, finely chopped (garnish)
- lemons, thin sliced (optional garnish)
- cooked pasta or mashed potatoes (optional)
Instructions
- Cut two boneless skinless chicken breasts in half horizontally and pound them out thinly using a meat tenderizer or rolling pin
- Season the chicken generously on both sides with salt, garlic powder and onion powder
- Add 1 cup of all purpose flour into a shallow bow and season generously with salt and black pepper
- Lightly coat both sides of each chicken breast in the seasoned flour
- In a large skillet over medium heat, add 3 tablespoons of butter and 3 tablespoons of olive oil and place it over medium to medium high heat
- Once the butter has melted and the pan is warm, add the chicken leaving a little space in between each piece
- Add the chicken and cook without disturbing for 3 minutes and once the underside is golden brown, flip the chicken and cook for another 2 minutes or until the chicken is cooked through with an internal temperature of 165 degrees
- Transfer the chicken onto a plate and set aside for now
- Pour out most of the excess liquid from the skillet and add 4 tablespoons of butter, 3 cloves of finely minced garlic and 1 finely chopped shallot into the skillet
- Cook for about 2 minutes, stirring frequently, until the garlic is fragrant and all of the brown bits have been scraped up from the bottom of the skillet
- Add 1 cup of chicken stock, 1 cup of heavy cream, 2 tablespoons of freshly squeezed lemon juice and a teaspoon of lemon zest to the skillet and bring to a simmer
- Simmer for about 5 minutes, mix in 2 tablespoons of capers and nestle the chicken back into the sauce to rewarm
- Serve over pasta or mashed potatoes
- Garnish with thinly sliced lemons and finely chopped parsley
