Chicken Piccata

By Ellie

4 Person

40 Minutes

0 Calories

It’s a simple weekday dinner recipe that takes less than 30 minutes. It’s as simple as this: the chicken breasts are dredged in flour and then fried in a bit of butter and olive oil. Then they’re topped off with this tangy, lemony sauce made with simple ingredients like wine, chicken broth, freshly squeezed lemon juice, and heavy cream.

Ingredients

1 pound angel hair pasta
1 tbsp. chopped fresh parsley leaves, plus more for garnish
3/4 cup heavy cream
Juice of 2 lemons
3/4 cups low-sodium chicken broth
1 cup dry white wine
2 tbsp. olive oil
2 tbsp. unsalted butter
4 tbsp. all-purpose flour
Kosher salt and freshly ground black pepper, to taste
4 boneless, skinless thin sliced chicken breasts

Method

01

In a large pot of boiling salted water, cook pasta according to package instructions; drain well.
02

Season the chicken breasts with salt and pepper, to taste.
03

Working one at a time, dredge each chicken breast in the flour; shake to remove excess flour.
04

Heat the butter and olive oil in a large skillet over medium high heat. Add the chicken and cook, in two batches, until golden brown, about 3-4 minutes per side. Transfer to a plate.
05

Add the wine, chicken broth and lemon juice to the skillet. Bring to a boil; reduce heat and simmer until reduced by half.
06

Stir in the cream until the sauce thickens, about 1 minute.
07

Season with salt and pepper, to taste. (If the sauce has too much of a tang, try adding more broth or cream.)
08

Stir in the parsley.
09

Serve immediately, with the pasta alongside the chicken, both topped with the sauce and garnished with parsley, if desired.

Related Tags

Chicken Recipes

Chicken Piccata Recipes

Chicken Piccata

4.2

( By Ellie )

01 Information

Grade easy
Serving 4 servings
Prep Time 20 Mins
Cook Time 20 Mins
Total Time 40 Mins

02 Ingredients

1 pound angel hair pasta

1 tbsp. chopped fresh parsley leaves, plus more for garnish

3/4 cup heavy cream

Juice of 2 lemons

3/4 cups low-sodium chicken broth

1 cup dry white wine

2 tbsp. olive oil

2 tbsp. unsalted butter

4 tbsp. all-purpose flour

Kosher salt and freshly ground black pepper, to taste

4 boneless, skinless thin sliced chicken breasts

03 Method

Step 1

In a large pot of boiling salted water, cook pasta according to package instructions; drain well.

Step 2

Season the chicken breasts with salt and pepper, to taste.

Step 3

Working one at a time, dredge each chicken breast in the flour; shake to remove excess flour.

Step 4

Heat the butter and olive oil in a large skillet over medium high heat. Add the chicken and cook, in two batches, until golden brown, about 3-4 minutes per side. Transfer to a plate.

Step 5

Add the wine, chicken broth and lemon juice to the skillet. Bring to a boil; reduce heat and simmer until reduced by half.

Step 6

Stir in the cream until the sauce thickens, about 1 minute.

Step 7

Season with salt and pepper, to taste. (If the sauce has too much of a tang, try adding more broth or cream.)

Step 8

Stir in the parsley.

Step 9

Serve immediately, with the pasta alongside the chicken, both topped with the sauce and garnished with parsley, if desired.

04 Author