Chicken Piccata: a delicious recipe with rich and creamy sauce
published on 18 January, 2019 at 13:08
Ingredients
2 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
2 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
Directions:
Whisk together flour, salt and pepper. Heat olive oil, dredge both sides of chicken cutlets in flour mixture then add to skillet. Transfer chicken to a plate and keep warm. Add garlic to remaining oil in pan. Pour in 1 1/4 cups chicken broth and bring to a boil. 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.
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