If you like lemon this is for you! A creamy lemon piccata sauce served with chicken and fried capers. The perfect blend of creamy, citrusy, and salty!
For the Chicken
4 thinly sliced chicken breasts (you can use thin sliced chicken or butterfly chicken breasts into thinner slices)
3 tablespoons extra virgin olive oil
1 tablespoon butter
1/2 cup all purpose flour
1/2 teaspoon garlic powder
1/2 teaspoon pepper
1/4 teaspoon salt
For the Piccata Sauce
1 cup chicken broth
1/2 cup light cream or half & half
1/4 cup grated Parmesan
3 tablespoons fresh lemon juice
1/2 teaspoon lemon zest
1/4 teaspoon pepper
1 tablespoon butter
1 tablespoon all purpose flour
3 gloves garlic, grated or use a garlic press
For the Fried Capers
3oz jar capers, drained
1 tablespoon extra virgin olive oil
1. Make the fried capers by heating the 1 tablespoon of extra virgin olive oil in a large pan over medium high heat. Add the drained capers and fry for 4-5 minutes until lightly browned, stirring occasionally. You can cover the pain to limit the splatter. Once fried, spoon onto a paper towel lined plate to absorb excess oil as you finish the rest of the recipe.
2. To make the chicken, in a large bowl combine the flour with the garlic powder, salt and pepper. Coat both sides of the chicken breasts with this seasoned flour. In a large pan, heat the 3 tablespoons of extra virgin olive oil with the 1 tablespoon of butter over medium to medium-high heat. Add the chicken and cook about 5 minutes per side depending on the thickness. I highly recommend using a meat thermometer, chicken should register as 165 degrees. Once cooked, remove from the pan, place on a plate and cover with foil as you cook the piccata sauce.
3. Remove excess oil from the pan, and gently wipe out but leave any of the chicken drippings! Add the 1 tablespoon of butter and melt over medium heat. Add the grated garlic and cook for 1 minute. Add the 1 tablespoon of flour and whisk to combine. Add the broth, cream, lemon juice and lemon zest. Stir to combine, then add the cheese and pepper. Simmer for 8-10 minutes. If sauce gets too thicken add a bit more cream to thin it out.
To serve pour the piccata sauce over the chicken and garnish with as much as the fried capers as you’d like!
The sauce doesn’t have additional salt in it. The fried capers add any salt you’d need for the sauce! If you add salt to the piccata sauce too the dish will become way too salty.
Keywords: creamy chicken piccata