EASY LEMON & CAPER CHICKEN PICCATA
Impress your family and guests with this deceptively easy but fancy tasting and looking dish. The tangy lemon and salty capers are perfectly balanced by the butter and cream into a absolutely delicious sauce. As one of my sons said, this will definitely be a birthday meal request in the future.
Serves 4-6
INGREDIENTS
Chicken:
3 large chicken breasts, sliced lengthwise into thin cutlets
Salt & pepper & garlic powder to season chicken (Approx 1/2 tsp of each or you can use my delicious Her Copper Kitchen House Seasoning)
1 Cup Flour for coating
4 tbsp butter
2 tbsp olive oil
Sauce:
1 cup chicken broth
1 lemon, zested and then juiced
1/4 cup brined capers, drained
1 cup heavy whipping cream (half and half will curdle)
3 tbsp butter
Garnish: chopped parsley, lemon slices and extra capers if desired
Serve with mashed potatoes or spaghettini
DIRECTIONS
Slice the chicken breasts lengthwise to make 3-4 thinner cutlets. Season the chicken generously with salt & pepper & garlic powder ( or even better, use Her Copper Kitchen House Seasoning)
Dredge (coat) the chicken in the flour and place in single layer on a cookie sheet or tray.
Heat the olive oil and first 4 tablespoons of the butter in a skillet over medium-high heat.
When the oil is hot, fry the coated chicken pieces for 3-4 minutes per side until golden and then transfer to a plate.
Turn off the heat and add the chicken broth, lemon juice, lemon zest, 3 tablespoons of butter, and capers to the skillet. Stir well, scraping up the delicious brown bits left over from frying.
Stir in the heavy whipping cream and turn the heat back on. Once it's simmering at a low boil, add the chicken pieces back into the pan.
Reduce the heat to low and cook for another 5 minutes until the sauce has reduced to how you like it.
Garnish with freshly chopped parsley (or Her Copper Kitchen’s Freeze Dried Parsley works beautifully!), lemon wedges and extra capers if desired.
Serve over spaghetti or mashed potatoes.