Creamy Chicken Piccata Recipe By Tasty Recipes
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- 2 boneless, skinless chicken breasts
- salt, to taste
- pepper, to taste
- ⅔ cup all-purpose flour
- 4 tablespoons olive oil
- ⅓ cup dry white wine
- 2 tablespoons unsalted butter
- 2 cloves garlic, chopped
- 2 tablespoons caper
- 3 tablespoons lemon juice
- 1 ½ cups chicken stock
- ⅓ cup heavy cream
- 2 tablespoons fresh flat-leaf parsley, chopped
- 8 oz angel hair pasta, cooked, for serving
Creamy Chicken Piccata Recipe By Tasty
Dinner
Author: Kiano Moju
Here's What You Need: Boneless, Skinless Chicken Breasts, Salt, Pepper, All-purpose Flour, Olive Oil, Dry White Wine, Unsalted Butter, Garlic, Caper, Lemon Juice, Chicken Stock, Heavy Cream, Fresh Flat-leaf Parsley, Angel Hair Pasta
Time: 30m
Yield: 4 servings
Number Of Ingredients: 14
Steps:- 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!
Calories 908 calories, Carbohydrate 87 grams, Fat 45 grams, Fiber 3 grams, Protein 35 grams, Sugar 5 grams
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Butterfly the chicken breast and pound it thin. Salt and pepper to taste.Dredge each piece in flour, shaking off the excess.In a skillet over high heat, melt three Tbsp. butter, and brown the chicken, the browner and … Remove chicken from the skillet, and, in the same pan, add chicken stock, lemon, and capers.
1. Butterfly the chicken breast and pound it thin. Salt and pepper to taste.
2. Dredge each piece in flour, shaking off the excess.
3. In a skillet over high heat, melt three Tbsp. butter, and brown the chicken, the browner and …
4. Remove chicken from the skillet, and, in the same pan, add chicken stock, lemon, and capers.
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