Creamy Lemon Chicken Piccata is breaded chicken lightly pan fried to crispy perfection and served with a creamy lemon caper sauce.
Prep Time15 mins
Cook Time15 mins
Total Time30 mins
- 1 pound boneless skinless chicken breasts
- salt and freshly ground black pepper to taste
- ¼ cup all-purpose flour
- 1/4 cup breadcrumbs
- 1 large egg
- 1 Tablespoon water
- 2 Tablespoons olive oil
- 2 Tablespoons butter
- 1 cup low-sodium chicken broth
- 2 lemons
- ¾ cup heavy whipping cream
- ¼ cup capers
- hot cooked pasta or mashed potatoes for serving
Slice the chicken breasts in half horizontally ("butterfly" cutting them) so that you're left with 4 thin chicken breasts. Season with salt and pepper.
Beat the egg in a shallow bowl with 1 tablespoon of water. Add the flour to another shallow bowl, and the breadcrumbs to a third shallow bowl.
Coat the chicken on both sides in the flour, then egg wash, and then breadcrumbs.
Heat 2 tablespoons butter and 2 tablespoons of oil in a large skillet over medium high heat. Add the chicken and cook for about 3 minutes on each side, or until cooked through. Set aside onto a plate.
Reduce heat to medium low. Add chicken broth, cream, juice from both lemons, and capers. Season with salt and pepper if needed. Allow the sauce to cook and bubble for about 3-5 minutes. Return chicken to pan.
Serve the chicken and sauce over mashed potatoes or hot cooked pasta.
Serve with a side of Roasted Vegetables, steamed broccoli or green beans.
Calories: 364kcal | Carbohydrates: 17g | Protein: 5g | Fat: 31g | Saturated Fat: 15g | Cholesterol: 118mg | Sodium: 654mg | Potassium: 183mg | Fiber: 2g | Sugar: 1g | Vitamin A: 915IU | Vitamin C: 33.5mg | Calcium: 69mg | Iron: 1.5mg