Creamy Lemon Parmesan Chicken Piccata (WITH VIDEO)

Creamy Lemon Parmesan Chicken Piccata (WITH VIDEO) might be just the main course you are searching for. One portion of this dish contains roughly 18g of protein, 11g of fat, and a total of 205 calories. This recipe serves 4 and costs $1.51 per serving. This recipe from Cafe Delites has 14297 fans. A mixture of juice of lemon, parmesan cheese, skinless boneless chicken breasts, and a handful of other ingredients are all it takes to make this recipe so tasty. From preparation to the plate, this recipe takes approximately 45 minutes. All things considered, we decided this recipe deserves a spoonacular score of 61%. This score is pretty good. Try Creamy Lemon Parmesan Chicken (Piccata), Creamy Lemon Chicken Piccata Fettuccine, and Creamy Garlic Parmesan Salmon Piccata Fettuccine for similar recipes.

Servings: 4

 

Ingredients:

Equipment:

Cooking instruction summary:

In a shallow bowl, combine the flour and parmesan cheese. Season the chicken with salt and pepper; dredge in the flour mixture; shake off excess and set aside.Heat 1 tablespoon of oil and 2 teaspoons butter in a large skillet over medium-high heat until butter has melted and pan is hot. Fry the chicken until golden on each side and cooked through and no longer pink (about 3-4 minutes, depending on the thickness of your chicken). Transfer onto a warm plate.Add the garlic to the oil in the pan (spray with a light coating of oil if needed) and fry until fragrant (about 1 minute). Reduce heat to low-medium heat, add the broth and milk (or cream). Bring the sauce to a gentle simmer; season with salt and pepper to your taste; add in the parmesan cheese and capers. Continue cooking gently for about 2 minutes until thicker. (If the sauce is too runny for your liking, add the cornstarch/water mixture into the centre of the pan and mix through fast to combine into the sauce. It will begin to thicken immediately).Pour in the lemon juice, allow to simmer for a further minute to combine. Add the chicken back into the pan, allow to simmer gently in the sauce for about a minute to soak up all of the flavours in the sauce.Serve with the sauce over pasta, steamed vegetables, zucchini noodles or rice. Top with extra capers to garnish, lemon slices and parsley.

 

Step by step:

1. In a shallow bowl, combine the flour and parmesan cheese. Season the chicken with salt and pepper; dredge in the flour mixture; shake off excess and set aside.

2. Heat 1 tablespoon of oil and 2 teaspoons butter in a large skillet over medium-high heat until butter has melted and pan is hot. Fry the chicken until golden on each side and cooked through and no longer pink (about 3-4 minutes, depending on the thickness of your chicken).

3. Transfer onto a warm plate.

4. Add the garlic to the oil in the pan (spray with a light coating of oil if needed) and fry until fragrant (about 1 minute). Reduce heat to low-medium heat, add the broth and milk (or cream). Bring the sauce to a gentle simmer; season with salt and pepper to your taste; add in the parmesan cheese and capers. Continue cooking gently for about 2 minutes until thicker. (If the sauce is too runny for your liking, add the cornstarch/water mixture into the centre of the pan and mix through fast to combine into the sauce. It will begin to thicken immediately).

5. Pour in the lemon juice, allow to simmer for a further minute to combine.

6. Add the chicken back into the pan, allow to simmer gently in the sauce for about a minute to soak up all of the flavours in the sauce.

7. Serve with the sauce over pasta, steamed vegetables, zucchini noodles or rice. Top with extra capers to garnish, lemon slices and parsley.

Nutrition Information:

covered percent of daily need