Creamy Lemon Chicken Piccata

Creamy Lemon Chicken Piccata

Ingredient:

  • 4 Boneless Organic Chicken Breasts
  • Flour for dredging
  • salt and pepper to taste
  • 2 Tablespoons Olive Oil
  • 2 Tablespoons Organic Salted Butter
  • 1 Cup Organic Chicken Broth
  • Juice from 2 Organic Lemons
  • 1/2 cup Organic Heavy Cream (you can substitute half and half)
  • 1/4 cup Capers, drained and rinsed

Instructions:

  1. Begin by slicing the chicken breasts in half if they are thick. Place each piece between wax paper and pound so they are thin and even
  2. Season each breast with salt and pepper
  3. Heat the oil in a large pan over med/high heat and add the butter.
  4. Once the butter is sizzling, add a few chicken breasts to the pan – be careful not to overcrowd the pan
  5. Cook until they are no longer pink in the middle (depending on thickness this could take between 4-6 min)
  6. Remove the chicken to a plate, continue until all chicken is cooked
  7. Turn the heat to medium/low. Carefully add the broth to the pan and scrape up any bits left.
  8. Add the juice from the lemons, heavy cream and capers. It should quickly come to a boil, turn the heat down and let it simmer for a few minutes
  9. Return the chicken to the pan and heat through for 2 minutes
  10. Serve over pasta, noodles or rice
  11. Enjoy!!!

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