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Creamy Chicken Piccata
Creamy Chicken Piccata has a creamy, lemon-flavored sauce with Parmesan cheese and capers.
Course
Main Course
Cuisine
American
Prep Time
10
minutes
minutes
Cook Time
12
minutes
minutes
Total Time
22
minutes
minutes
Servings
4
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.
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.
Nutrition
Calories:
493
kcal