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Chicken Piccata

Posted on 03/26/2010 by Maura

Traditional Chicken Piccata includes white wine, butter, olive oil, chicken broth, lemon juice and capers.  This recipe includes all of those items with one additional ingredient: cream!  It’s a rare occasion when I cook with cream because I am not a fan of the fat content or the calories, but since I served this dish over pasta it really added another dimension to the sauce. We still had a ton of the sauce left in the pan and you only put a little on your dish, so you aren’t eating that much of the cream.  This dish was really delicious, still tasted light and was refreshing.  It’s really easy to throw together and most of the ingredients I’d bet you have on hand!  Make it tonight!  Unless you’re Catholic and don’t eat meat on Fridays during Lent, then make it this weekend

Chicken Piccata with Cream

Adapted from The Pioneer Woman

Serves 4

Ingredients

4 boneless, skinless chicken breasts, butterflied or pounded thin

Kosher salt, black pepper and paprika to rub on both sides of the chicken

4 tablespoons flour

4 tablespoons butter

4 tablespoons olive oil

1 cup dry white wine

3/4 cup low-sodium chicken broth

juice of 2 lemons

1/4 cup capers

3/4 cup cream

fresh parsley, chopped

1 box angel hair pasta

Instructions

Cook the pasta according to package instructions.  Drain and set aside.

Pat the chicken breasts dry with a paper towel.  Sprinkle salt, pepper and paprika on both sides.  Dredge in flour.  Continue for all four breasts.

In a large saucepan over medium-high heat, add 2 tablespoons butter and 2 tablespoons olive oil.  Cook two chicken breasts at a time until they are white throughout or an internal thermometer reaches 160 degrees at the thickest point.  Set the two breasts aside on a plate when they finish cooking, then add 2 more tablespoons of butter and 2 more tablespoons of olive oil and cook the other two  breasts.  The chicken should be beautiful and golden-brown on both sides.

After the chicken is out of the saucepan, pour in the wine, chicken broth, lemon juice and capers.  Whisk the pan to get all of the yummy drippings from the chicken.  Allow it to reduce by half.

Add the cream and whisk to combine.  Reduce heat to low and let it thicken a bit (about 5 minutes).  Add some salt, pepper and paprika to taste.

To serve, create a medium-sized pound of pasta, lay a chicken breast on top, top with the delicious sauce and sprinkle with parsley and grated parmesan if you wish!

ENJOY! It’s delicious!

About Maura

I have a secret: I cannot do anything in moderation. I always have to take things to the extreme, at the expense of my own and my family's sanity and often times my dad’s checkbook. When I started taking horseback riding lessons, I insisted on having a pony. When I ice skated for probably the second time, I made my mom buy me ice skates that were never again worn. When I thought I wanted to be a teacher, I made my parents turn one of the rooms in the basement into a school room, stocked with an overhead projector, pull-down maps and a real, classroom-sized chalkboard and white board. When I discovered cooking I bossed my older sister around in the kitchen for an entire day, forcing her to make dozens of recipes with me against her will and then had her do all the dishes (sorry Cait). And, when I discovered food blogs I bought the biggest binder I could find, printed out 250 recipes in one day and laminated and categorized each one. My dad was not happy about the ink situation. So, what does this tell you about me? For one, you can trust that every recipe I post is more than delicious and has been meticulously tried and tested for you. Also, that I’m an anal freak. Enjoy! View all posts by Maura → This entry was posted in Dinner, Pasta, Quick & Easy Meals and tagged capers, chicken, lemon, quick meal. Bookmark the permalink. ← Mixed Greens with Avocado & Strawberries Classic Lemon Meringue Pie →