Chicken piccata is a classic Italian dish. It is one of my favourites along with easy chicken parmigiana, creamy tortellini soup with sausage, and chicken fettuccine. Every dish has a memory attributed to it and every memory brings a warm smile.
When prepping this dish, the aroma will tantalize your taste buds and as you take the first mouthful you will wonder why you hadn’t had it sooner.
This quick and easy, creamy lemon chicken piccata is simple and delicious. Soft and tender chicken breast are seared, and tossed in a light and creamy lemon sauce with capers and garlic to give it the best flavour. This family favourite is so easy to make in a single skillet and served over a bed of pasta. A perfect weeknight dinner. Or make it a special night with friends.
Here’s what you will need:
2 boneless and skinless chicken breasts,
1 tablespoon Italian seasoning,
salt and pepper to taste.
1 cup all-purpose flour
3 tablespoons extra virgin olive oil
2 tablespoons butter
5 garlic cloves garlic
1 ½ cups chicken broth.
1 cup whipping cream.
1 jar capers
1 lemon freshly squeezed.
2 tablespoons freshly chopped parsley.
1 lemon cut into wedges.
The all important how to:
Slice each chicken breast carefully in half lengthwise then place one at a time, between two sheets of saran wrap. Carefully flatten the chicken breasts with a meat tenderizer until they are approximately ¼-inch thick. Ideally, you want flattened chicken breasts with uniform thickness it helps with the cooking process.
Season both sides of each chicken breast with salt, pepper, and Italian seasoning. Then, dip the chicken in a shallow bowl of flour coat both sides evenly. Set aside on a plate.
Pour the oil in a large skillet and heat over medium high heat. Sear the chicken until golden brown on both sides and fully cooked. Set the chicken aside to rest on a plate.
In the same skillet, melt the butter and sauté the garlic until fragrant and clear. Stir in the flour to make a roux then add the chicken broth, keep stirring well until the sauce is smooth. Add in whipping cream, capers, and lemon juice. Turn the heat down to medium low and bring the sauce to a simmer until you reach the desired consistency. Stir continuously to prevent the acid from the lemons curdling until smooth.
Return the chicken to the skillet and flip several times to coat the chicken. Let the chicken cook with the sauce for another couple of minutes before serving.
I like to serve on fettuccine. Its broad noodles help to absorb all the flavours of the sauce. Garnish with lemon wedges and parsley. Another adjunct to this dish is a fresh warm French baguette to help catch the last dredges of sauce. Make it even better, add garlic butter.
Ian Leatt is a trained chef from across the pond.
