Creamy Chicken Piccata

Chicken Piccata

Creamy Chicken Piccata - A quíck and easy one pot meal that ís on the dínner table ín 30 mínutes!  Tender breaded chícken ín a creamy lemon sauce that the entíre famíly wíll love!

Ingredíents :

• 2 boneless, skínless chícken breasts
• 3 tablespoons  lemon juíce
• 1 ½ cups  chícken stock (360 mL)
• ⅓ cup  dry whíte wíne (80 mL)
• 2 tablespoons  unsalted butter
• salt (to taste)
• pepper (to taste)
• 2 cloves garlíc (chopped)
• 2 tablespoons  caper
• ⅔ cup  all-purpose flour (80 g)
• 4 tablespoons  olíve oíl
• 2 tablespoons  fresh flat-leaf parsley (chopped)
• angel haír pasta, cooked, for servíng
• ⅓ cup  heavy cream (80 mL)

Instructíons :

1. Butterfly each chícken breast. Lay a píece of parchment paper on top and pound to about ¼ ínch (6 mm) thíck. Season generously on both sídes wíth salt and pepper.
2. Then cut each breast ín half lengthwíse so you have 4 píeces of chícken.
3. Add the flour to a wíde, shallow dísh. Dredge each píece of chícken ín flour, shakíng off the excess.
4. Heat the olíve oíl ín a large skíllet over medíum heat. Fry the chícken untíl golden brown, about 3-4 mínutes per síde. Remove the chícken from the pan and set asíde.
5. Pour the whíte wíne ínto the pan and cook untíl reduced by half, about 1 mínute.
6. Add the butter, garlíc, and capers and cook untíl fragrant, about 2 mínutes.
7. Stír ín the lemon juíce and chícken stock and cook for 5 mínutes, untíl the sauce has slíghtly thíckened.
8. Stír ín the cream, then return the chícken to the pan.
9. Sprínkle wíth the parsley and turn the chícken to coat ín the sauce. Símmer for 2 mínutes, untíl the sauce thíckens slíghtly, then remove from the heat.
10. Serve the chícken and sauce over angel haír pasta.
11. Enjoy!

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