Creamy Chicken Piccata

Creamy Chicken Piccata has a creamy, lemon-flavored sauce with Parmesan cheese and capers. This easy to make Italian favorite goes great with a side of pasta or mashed potatoes.

Prep Time10

Cook Time12

Total Time22

Course: Main Course

Cuisine: American

Servings: servings

Author: Christin Mahrlig

Ingredients

2 chicken breasts cut half horizontally to make 4 thinner breasts
1/2 cup flour
1 egg
1 tablespoon water
1/2 cup bread crumbs
2 tablespoons butter
2 tablespoons olive oil
2 cloves garlic minced
1 cup chicken broth
3/4 cup heavy cream
juice of 1 lemon
1 teaspoon cornstarch mixed with 2 teaspoons water
3 tablespoons capers
1/4 cup grated Parmesan cheese
1 sliced lemon and chopped parsley for garnish

Instructions

Season both sides of chicken with salt and pepper.
Place flour on a plate. In a shallow bowl, whisk together egg and water. Place bread crumbs on a second plate.
Coat both sides of chicken in flour, dip in egg mixture, and then coat with bread crumbs.
Place butter and oil in a large pan and heat over medium-high heat.
Add chicken and cook for about 3 to 4 minutes per side. Remove chicken to a plate and set aside.
Add garlic to drippings left in pan. Cook 1 minute.
Turn heat down some and add chicken broth and heavy cream to pan. Simmer 2 to 3 minutes.
Add lemon juice and cornstarch mixture. Simmer 1 minute.
Add Parmesan cheese and capers to pan.
Return chicken to pan. Remove from heat and serve over pasta or mashed potatoes.

Notes

If you want to make the sauce spicy, add a pinch or two of crushed red pepper flakes.

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