Let’s just start out by stating the obvious, everything is better with a little cream added right? My mom taught me that and it’s one of the most important things she ever taught me. Truth :). You haven’t had Chicken Piccata until you’ve had it with a generous splash of cream mixed in! It just takes the classic lemony chicken piccata over the top. Plus creamy lemon sauce over chicken is just everything and then some! Pass me this sauce in a cup and I’ll gladly polish it off, leaving a creamy dijon mustard colored mustache behind. Only kidding, I’m not quite that weird. But yes, this sauce is seriously amazing!
I love how simple and quick this chicken dish is to make! It’s definitely fit for a weeknight meal and it’s something everyone can agree on. To me this Chicken Piccata is perfect. I can never get enough of that golden brown exterior on chicken cutlets and the rich flavor all those browned bits at the bottom of the pan give everything. This version isn’t skimpy with the sauce and of course I absolutely love the fact that it’s a rich and creamy sauce vs. a plain old watery, brothy sauce. It doesn’t have an overwhelming amount of lemon juice and I love what the little dab of butter offers and the way it pairs with the lemon (although if you are looking to cut calories you could omit this and use half and half in place of cream and still have a deliciously creamy sauce). This is definitely a recipe I’ll make again and again…and again. I hope you love it enough you’ll do the same! Weeknight comfort food here we come! Enjoy!
- 2 (10 - 11 oz each) chicken breasts, butterflied and halved
- 1/3 cup all-purpose flour
- Salt and freshly ground black pepper
- 2 1/2 Tbsp olive oil
- 1 Tbsp minced garlic
- 1 1/4 cups + 1 Tbsp low-sodium chicken broth
- 1 1/2 tsp cornstarch
- 2 Tbsp fresh lemon juice
- 1 Tbsp butter
- 1/4 cup heavy cream
- 3 Tbsp chopped fresh parsley
- 2 Tbsp capers, rinsed (optional)
- After cutting chicken let it rest at room temperature 10 minutes. In a shallow dish whisk together flour, 1/4 tsp salt and 1/4 tsp pepper. Heat olive oil in a 12-inch skillet over medium-high heat. Dredge both sides of chicken cutlets in flour mixture then add to skillet. Sear chicken, without moving, until browned on bottom, about 4 - 5 minutes then rotate chicken breasts halves and cook opposite side until golden brown on bottom and chicken has cooked through (reducing burner temperature slightly as needed and tilting pan slightly to redistribute oil) about 4 - 5 minutes longer (chicken should register 165 degrees in center). Transfer chicken to a plate and keep warm.
- Add garlic to remaining oil in pan (there should be about 1 tsp oil left if not just add a tsp), saute just until slightly golden. Pour in 1 1/4 cups chicken broth and bring to a boil, while scrapping up browned bits from bottom of pan. Allow broth to simmer until reduced by half, about 4 - 5 minutes. Whisk together remaining 1 Tbsp chicken broth with cornstarch, then pour mixture into broth in skillet along with lemon juice. Allow to simmer until thickened slightly then remove from heat, stir in butter and pour in cream. Season with pepper. Return chicken to skillet. Spoon sauce over chicken, sprinkle with capers and parsley. Serve warm.
- Recipe source: inspired by Recipe Critic and Pioneer Woman