 |
Adding cream to the classic Chicken Piccata recipe gives it a richer and creamier texture. You can make it with or without the cream.
Ingredients:
4 boneless, skinless chicken breasts
Salt and pepper to taste
1 cup all-purpose flour, for dredging
4 tablespoons olive oil
1/2 cup chicken broth
1/2 cup fresh lemon juice (about 2 lemons)
1/4 cup capers, drained
1/4 cup chopped fresh parsley
1/2 cup heavy cream
Lemon slices for garnish (optional)
Instructions:
Preheat your oven to 375°F (190°C).
Season the chicken breasts with salt and pepper on both sides.
Dredge each chicken breast in flour, shaking off any excess.
In a large oven-safe skillet, heat 2 tablespoons of olive oil over medium-high heat.
Place the chicken breasts in the skillet and cook for about 3-4 minutes on each side or until they are golden brown. Remove the chicken from the skillet and set aside.
In the same skillet, add the remaining 2 tablespoons of olive oil.
Add the chicken broth, lemon juice, and capers to the skillet. Scrape up any browned bits from the bottom of the pan with a wooden spoon.
Reduce the heat to medium-low and stir in the heavy cream. Let the sauce simmer for a couple of minutes to thicken slightly.
Return the chicken to the skillet and spoon some of the sauce over the top.
Transfer the skillet to the preheated oven and bake for about 20-25 minutes or until the chicken is cooked through.
Remove the skillet from the oven, sprinkle chopped parsley over the chicken, and garnish with lemon slices if desired.
Serve the baked lemon chicken piccata over pasta, rice, or with your favorite side dish. Spoon some of the creamy pan sauce over the chicken before serving.
This creamy version of baked lemon chicken piccata is sure to be a hit with its luscious texture and tangy flavor. Enjoy!
