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"There is nothing better on a cold wintry day than a properly made pot pie."--Craig Claiborne

CREAMY LEMON CHICKEN PICCATTA Recipe

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This recipe for CREAMY LEMON CHICKEN PICCATTA is from Our Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
4 whole boneless, skinless chicken breasts
Salt & pepper to taste
1/4 c. all purpose flour
2 T. butter
2 T. olive oil
1 c. chicken broth
2 whole lemons
3/4 c. heavy cream
1/4 c. capers
Chopped parsley, for garnish
1 lb. angel hair pasta
Directions:
Directions:
1. Heat butter and olive oil in a large skillet over medium high heat.
2. Pound chicken breasts between sheets of plastic wrap to make them thinner for better cooking time.
3. Salt & pepper each side of the chicken and dredge in flour.
4. Place chicken in the heated skillet. Cook for about 3 minutes on each side, or until it is cooked throughout and no longer pink. Remove from skillet and set aside on a plate.
5. Turn the heat to medium low and add broth, juice from both lemons, heavy cream and capers. Bring the sauce to a boil and then return to medium low heat. Test the sauce and season as needed. Allow the sauce to cook and bubble for about 3 minutes. If the sauce is not thickening up, add a tablespoon of cornstarch and whisk well.
6. Serve the chicken over cooked pasta and spoon sauce over both. Sprinkle with fresh parsley.

 

 

 

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