Lemon Garlic Chicken Piccata
Pan fried chicken breasts and seasonings, smothered in a creamy lemon garlic sauce.
- 2 pounds chicken breasts boneless, skinless sliced in half lengthwise
- 1/4 cup all-purpose flour
- 1 tsp salt
- 1/2 tsp ground pepper
- 2 tbsp olive oil
- 3 tbsp minced garlic
- 1 cup milk I used 2%
- 1 cup heavy cream
- 1/2 cup parmesan cheese grated
- 2 tbsp lemon juice
- 2 tbsp capers
- salt and pepper to taste
- 2 tbsp chopped basil
- additional grated parmesan and capers to garnish
Cut each breast in half lengthwise into cutlets. Measure the flour, salt and pepper into a plastic bag. Add the chicken breasts and shake until completely coated with the flour.
In a large skillet heat the olive oil over medium-high heat, then add the chicken breasts. Fry the breasts on each side about 4 minutes, until golden brown and no longer pink inside. Remove from the pan onto a plate.
Over medium heat, add the garlic to the remaining olive oil in the skillet and cook about 1 minute until the garlic is just starting to turn golden. Add the milk, cream and parmesan cheese to the skillet and bring to a boil. Turn down the heat and simmer the cream mixture for about 5 minutes until it starts to thicken.
Add the capers and lemon juice to the skillet. Start with 2 TBSP of lemon juice and add additional tablespoons one at a time if you like the sauce more tart. Stir to combine. Continue to simmer until the desired thickness, about 3 minutes.
Add the chicken back to the skillet to warm thru. Sprinkle the basil over the top and serve.
Serving: 1servingCalories: 435kcalCarbohydrates: 9gProtein: 38gFat: 27gSaturated Fat: 13gCholesterol: 161mgSodium: 809mgPotassium: 667mgFiber: 1gSugar: 2gVitamin A: 759IUVitamin C: 5mgCalcium: 185mgIron: 1mg
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