Creamy Lemon Chicken Piccata Perfect For Summer Nights
Trying to figure out what to make for dinner which will work for summer nights? Here is a recipe for Creamy Lemon Chicken Piccata, which everyone will love.
A simple and tasty 30-minute dish, creamy lemon chicken piccata is quick and easy. To produce the greatest flavour, soft and delicate chicken breasts are coated in flour, seared, and then mixed in a light and creamy lemon sauce with capers and garlic. This crowd-pleasing dish may be made in a single pan and presented over spaghetti. This is the ideal meal on a weekday.
Chicken piccata is a traditional Italian delicacy in which chopped and battered chicken breast is coated in flour and fried in a lemon sauce with capers. Along with quick creamy tortellini soup, chicken parmesan (parmigiana) with shrimp and sausage fettuccine alfredo pasta.
To make Creamy Lemon Chicken Piccata, you will need:
1. 2 boneless chicken breasts (1 pound total), split in half and thoroughly crushed with something like a rolling pin to a thickness of 14 inches
2. Italian spice, salt, and pepper for the chicken flavouring.
3. For dredging and coating the chicken, as well as for the sauce all-purpose flour.
4. To sear the chicken, use vegetable oil.
5. 1 tablespoon chicken bouillon mix + 1 cup water, or butter garlic for the chicken broth
6. The fundamental components in chicken piccata are heavy cream, capers, and lemon juice, which give it its distinct flavour.
7. lemon wedges and fresh parsley as a garnish
8. Dry pasta, like spaghetti or linguine, or mashed potatoes for serving.
9. Skillet
10. Meat Thermometer
How to prepare Creamy Lemon Chicken Piccata:
1. Flatten the chicken by slicing each chicken breast lengthwise (horizontally) in half and placing each one between a thin layer of plastic cling film or in a ziplock frozen bag one by one. Lay the chicken breasts smooth with a rolling pin when they’re about 14 inches thick. Don’t squish the chicken too tight or they’ll fall apart.
2. Prepare and coat the chicken: Sprinkle salt, pepper, and Italian seasoning across both ends of each chicken piece. Then, evenly cover both ends of the chicken in a deep basin of flour. Place on a platter and set away.
3. Cook the chicken: In a large pan, heat the oil over medium-high heat for 2 minutes, or until it sizzles and shimmers. Cook the chicken for 5 minutes on each side, or till it’s golden brown and thoroughly cooked. The internal temperature of the chicken should be 165 degrees Fahrenheit. You may need to do this in 2 batches, based on the scale of your skillet. Place the chicken on a dish to cool.
4. To make the lemon sauce, warm butter in the same skillet and cook the garlic for 1 minute, or until fragrant. Mix in the chicken stock and flour till the sauce is rich and consistent. Combine the heavy cream, capers, and lemon juice in a mixing bowl. Reduce the heat to medium-low and continue to cook the sauce until it has thickened to the desired thickness, about 2-3 minutes. If the cream liquefies due to the lemon juice, keep stirring until smooth.
5. Put the chicken in the pan and toss it thoroughly to cover it. Allow the chicken to simmer for another minute in the sauce before garnishing with lemon wedges and parsley.
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