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Lemon Chicken Piccata
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You won’t believe how quick and simple this is with ingredients you already have on hand! Serve with pasta and you’re set!
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  1. 1 pound spaghetti
  2. 1 pound boneless, skinless chicken breasts, cut crosswise in half
  3. Kosher salt and freshly ground black pepper, to taste
  4. 1/2 cup all-purpose flour
  5. 4 tablespoons unsalted butter, divided
  6. 2 cloves garlic, minced
  7. 1/4 cup diced shallots
  8. 3/4 cup chicken broth
  9. 1/4 cup dry white wine*
  10. Juice of 1 lemon
  11. 1/2 cup heavy cream
  12. 1/4 cup capers, drained
  13. 2 tablespoons chopped fresh parsley leaves
  1. In a large pot of boiling salted water, cook pasta according to package instructions; drain well.
  2. Season chicken with salt and pepper, to taste. Working one at a time, dredge chicken in flour.
  3. Melt 2 tablespoons butter in a large skillet over medium high heat. Add chicken and cook, flipping once, until cooked through, about 4-5 minutes on each side. Set aside and keep warm.
  4. Melt remaining 2 tablespoons butter in the skillet. Add garlic and shallots, and cook, stirring frequently, until fragrant, about 2 minutes.
  5. Stir in chicken broth, wine and lemon juice. Cook, stirring occasionally, until slightly reduced, about 5 minutes.
  6. Gradually whisk in heavy cream until slightly thickened, about 3-4 minutes; season with salt and pepper, to taste. Stir in capers.
  7. Serve immediately with pasta and chicken, garnished with parsley, if desired.
Adapted from Damn Delicious
Adapted from Damn Delicious
Stuff http://tj-webs.com/stuff/

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