97% would make again
Creamy Chicken Piccata
Tasty Team
December 05, 2019
Total Time
30 minutes
30 min
Prep Time
14 minutes
14 min
Cook Time
16 minutes
16 min
Inspired by saveur.com
Total Time
30 minutes
30 min
Prep Time
14 minutes
14 min
Cook Time
16 minutes
16 min
Ingredients
for 4 servings
- 2 boneless, skinless chicken breasts
- salt, to taste
- pepper, to taste
- ⅔ cup all-purpose flour (80 g)
- 4 tablespoons olive oil
- ⅓ cup dry white wine (80 mL)
- 2 tablespoons unsalted butter
- 2 cloves garlic, chopped
- 2 tablespoons caper
- 3 tablespoons lemon juice
- 1 ½ cups chicken stock (360 mL)
- ⅓ cup heavy cream (80 mL)
- 2 tablespoons fresh flat-leaf parsley, chopped
- 8 oz angel hair pasta (225 g), cooked, for serving
Nutrition Info
- Calories 726
- Fat 32g
- Carbs 74g
- Fiber 2g
- Sugar 3g
- Protein 36g
Estimated values based on one serving size.
Preparation
- Butterfly each chicken breast. Lay a piece of parchment paper on top and pound to about ¼ inch (6 mm) thick. Season generously on both sides with salt and pepper.
- Cut each breast in half lengthwise so you have 4 pieces of chicken.
- Add the flour to a wide, shallow dish. Dredge each piece of chicken in flour, shaking off the excess.
- Heat the olive oil in a large skillet over medium heat. Fry the chicken until golden brown, about 3-4 minutes per side. Remove the chicken from the pan and set aside.
- Pour the white wine into the pan and cook until reduced by half, about 1 minute.
- Add the butter, garlic, and capers and cook until fragrant, about 2 minutes.
- Stir in the lemon juice and chicken stock and cook for 5 minutes, until the sauce has slightly thickened.
- Stir in the cream, then return the chicken to the pan.
- Sprinkle with the parsley and turn the chicken to coat in the sauce. Simmer for 2 minutes, until the sauce thickens slightly, then remove from the heat.
- Serve the chicken and sauce over angel hair pasta.
- Enjoy!
Ingredients
for 4 servings
- 2 boneless, skinless chicken breasts
- salt, to taste
- pepper, to taste
- ⅔ cup all-purpose flour (80 g)
- 4 tablespoons olive oil
- ⅓ cup dry white wine (80 mL)
- 2 tablespoons unsalted butter
- 2 cloves garlic, chopped
- 2 tablespoons caper
- 3 tablespoons lemon juice
- 1 ½ cups chicken stock (360 mL)
- ⅓ cup heavy cream (80 mL)
- 2 tablespoons fresh flat-leaf parsley, chopped
- 8 oz angel hair pasta (225 g), cooked, for serving
Nutrition Info
- Calories 726
- Fat 32g
- Carbs 74g
- Fiber 2g
- Sugar 3g
- Protein 36g
Estimated values based on one serving size.
Preparation
- Butterfly each chicken breast. Lay a piece of parchment paper on top and pound to about ¼ inch (6 mm) thick. Season generously on both sides with salt and pepper.
- Cut each breast in half lengthwise so you have 4 pieces of chicken.
- Add the flour to a wide, shallow dish. Dredge each piece of chicken in flour, shaking off the excess.
- Heat the olive oil in a large skillet over medium heat. Fry the chicken until golden brown, about 3-4 minutes per side. Remove the chicken from the pan and set aside.
- Pour the white wine into the pan and cook until reduced by half, about 1 minute.
- Add the butter, garlic, and capers and cook until fragrant, about 2 minutes.
- Stir in the lemon juice and chicken stock and cook for 5 minutes, until the sauce has slightly thickened.
- Stir in the cream, then return the chicken to the pan.
- Sprinkle with the parsley and turn the chicken to coat in the sauce. Simmer for 2 minutes, until the sauce thickens slightly, then remove from the heat.
- Serve the chicken and sauce over angel hair pasta.
- Enjoy!
Inspired by saveur.com
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