Kittencal's Lemon Chicken Piccata

MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 50mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Place 1/3 cup of flour in a shallow bowl then combine with cayenne pepper.
  • Season the chicken breasts on both sides with seasoned salt, black pepper and garlic powder, then dredge lightly in flour mixture; place on a plate.
  • Heat butter and oil in a medium skillet over medium-high heat.
  • Add in 2 chicken breasts; cook about 3-5 minutes per side or until cooked through (cooking time will depend on how thin you pounded the chicken) remove to a plate cover loosely with foil to keep warm or place in a 200 degree F oven to keep warm.
  • Cook the remaining 2 breasts (adding in a little more oil if needed to prevent over browning (at this point you may need to decrease the heat slightly).
  • When the chicken is finished browning have your heat at medium-low then add in the wine, chicken broth and the juice of 2 whole lemons; bring to a light simmer whisking continuously and scraping the bottom of the pan (allow the cream sauce to bubble and thicken until it is reduce by about half seasoning with a little salt and pepper to taste).
  • When the sauce is reduced pour in the cream whisking over low heat (taste the sauce, if the lemon flavor is too strong add in a little more broth and cream or you may like it just the way it is).
  • Place each breast on a plate then mound some pasta on the side.
  • Spoon the sauce over the chicken and pasta.
  • Sprinkle with freshly grated Parmesan cheese and some fresh parsley.
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