We all have that one friend on social media who is always posting the most mouthwatering meals. That friend for me is Lisa. I'm always jealous of what she has cooked up for her dinner, but I sat up and took notice when she said that this is one of her most favorite recipes! I have to try it, and wanted to share so you could too.
Inspired by a recipe she found on Cafe Delites, here is Lisa's take on this creamy, lemony chicken piccata.
Creamy Lemon Chicken Piccata
Chicken:
2 chicken breasts halved horizontally to make 4
2 Tbl. flour
2 Tbl. Parmesan cheese, grated
1 tsp. salt
Pepper
Sauce:
1 Tbl. olive oil
2 tsp. butter (or oil)
2 Tbl. minced garlic
1 1/4 C. chicken broth
1/2 C. heavy cream
1/3 C. Parmesan cheese, grated
2 Tbl. capers (plus more to garnish)
1 tsp. cornstarch mixed with 1 Tbl. of water
Juice of 1 lemon (adjust to your taste)
2 Tbl. fresh parsley
Combine flour and parmesan cheese. Pat your chicken dry, salt and pepper, then dredge in flour mixture and set aside.
Heat 1 Tbl. of oil and 2 tsp. of butter in a large skillet on medium-high heat until the pan is hot. Fry the chicken until golden on each side and it is cooked through (about 3-4 minutes). Transfer to a warm oven.
Add the garlic to the oil in the pan and fry about 1 minute. Reduce heat to medium low and add the broth and cream. Bring the sauce to a simmer, season with salt and pepper to your taste, add in the parmesan and capers. Continue cooking gently for about two minutes until the sauce thickens. If it is too runny add in the cornstarch/water mixture and mix well. Pour in the lemon juice and let it simmer to combine.
Add chicken back into the pan and simmer for a minute or two in the sauce.
Serve over pasta and steamed veggies. Top with extra capers, parsley and lemon slices.
Check out Cafe Delites for similar recipes.
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