When life gives you lemons, make creamy lemon chicken piccata! This dish is a perfect balance of tangy and creamy flavors that is sure to satisfy your taste buds. And the best part? It’s a breeze to make. Here’s how to create this delicious dish:
Creamy Lemon Chicken Piccata
Ingredients:
- 4 boneless, skinless chicken breasts
- 1/4 cup all-purpose flour
- 1/4 tsp salt
- 1/4 tsp black pepper
- 1/4 tsp paprika
- 4 tbsp unsalted butter, divided
- 2 tbsp extra-virgin olive oil
- 1/2 cup chicken broth
- 2 garlic cloves, minced
- 1/2 cup heavy cream
- 1/2 cup freshly grated Parmesan cheese
- 2 tbsp freshly squeezed lemon juice
- 2 tbsp capers, drained and rinsed
- Chopped fresh parsley, for garnish (optional)
Instructions:
- Place the chicken breasts between two sheets of parchment paper and pound them to an even thickness of about 1/2-inch.
- In a shallow bowl, whisk together the flour, salt, pepper, and paprika. Dredge the chicken breasts in this mixture, shaking off any excess.
- In a large skillet, melt 2 tablespoons of the butter with the olive oil over medium-high heat. Add the chicken breasts and cook for about 5 minutes on each side, until golden brown and cooked through. Remove the chicken from the skillet and set aside on a platter.
- In the same skillet, add the chicken broth and garlic, and cook for 2-3 minutes, stirring frequently, until the garlic is fragrant and the broth has reduced by half. Add the heavy cream, Parmesan cheese, lemon juice, and capers, and whisk until the sauce is smooth and creamy.
- Reduce the heat to low and add the remaining 2 tablespoons of butter, stirring until it has melted into the sauce. Return the chicken to the skillet and spoon the sauce over the top. Cook for another 2-3 minutes, until the chicken is heated through and the sauce is thick and bubbly.
- Remove the skillet from the heat and garnish with chopped parsley, if desired. Serve immediately.
Loretta Lynn’s Creamy Lemon Chicken
Ingredients:
- 6 boneless, skinless chicken breasts
- 1/2 cup all-purpose flour
- 1 tsp salt
- 1 tsp black pepper
- 1/2 cup unsalted butter
- 1/4 cup freshly squeezed lemon juice
- 1/2 cup dry white wine
- 1/2 cup chicken broth
- 2 garlic cloves, minced
- 1/2 cup heavy cream
- 2 tbsp capers, drained and rinsed
- Chopped fresh parsley, for garnish (optional)
Instructions:
- Place the chicken breasts between two sheets of parchment paper and pound them to an even thickness of about 1/2-inch.
- In a shallow bowl, whisk together the flour, salt, and pepper. Dredge the chicken breasts in this mixture, shaking off any excess.
- In a large skillet, melt the butter over medium-high heat. Add the chicken breasts and cook for about 6 minutes on each side, until golden brown and cooked through. Remove the chicken from the skillet and set aside on a platter.
- In the same skillet, add the lemon juice, white wine, chicken broth, and garlic, and cook for 2-3 minutes, stirring frequently, until the liquid has reduced by half. Add the heavy cream and capers, and whisk until the sauce is smooth and creamy.
- Reduce the heat to low and return the chicken to the skillet. Spoon the sauce over the top, and cook for another 2-3 minutes, until the chicken is heated through and the sauce is thick and bubbly.
- Remove the skillet from the heat and garnish with chopped parsley, if desired. Serve immediately.
These two creamy lemon chicken recipes are perfect for any occasion – from family dinners to date nights. Give them a try and impress your friends and loved ones with your cooking skills!
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