If we go to a new Italian place and I don’t know what to eat, I order chicken piccata. You can never go wrong with that choice.

I find it light and deep in flavors.  The freshness of the lemon and the wine and the saltiness and brininess of the capers, oh and the subtle butter flavor, it is simply divine.

I always made a very simple piccata with just those ingredients and a sprinkle of parsley. It’s a simple, time-saving dish that brings some variety to your typical chicken menu and it is really a treat.

For this recipe, I decided to make the sauce a little creamy with grilled lemons and it was a total success guys!

It only takes about 20-25 minutes to make and it pairs deliciously with pasta or rice.

Traditionally this dish is made with white wine, I suggest whichever white wine you’re drinking. I have used Chardonnay and Pino Grigio and it has been equally delicious.  But let me tell you that I had a bottle of rose open and I decided to use it…it worked perfectly!  The rose has a hint of sweetness that balanced the sauce perfectly.

I made our chicken piccata with orzo. The orzo absorbs the sauce and if you sprinkle it with some lemon zest and parmesan, it gets infused with the flavors of the sauce and what can I say, it is absolutely out of this world.

This recipe is perfect for weekdays dinner and also if you want to entertain, it will take you no time and it is definitely a crowd pleaser.

This sauce is magical on fish as well.

I can’t believe we are like a week away from Game of Thrones!!!  I hope they don’t kill all the dragons, I won’t be able to stand it!

Here is the recipe friends, please enjoy it and don’t forget to tag me here or here.

Continue to Content

Creamy Chicken Piccata

Yield: 4 servings

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

Lemon, wine, butter come together with grilled lemon in this creamy sauce.

Print

Ingredients

• 2 chicken breasts
• All-purpose flour for dredging
• 3 tbs of unsalted butter
• 3 tbs of extra virgin olive oil
• 1/3 cup of fresh lemon juice
• 1/2 cup of vegetable or chicken broth
• 1/3 cup of white wine - I used rose
• 1 tsp of dijon mustard
• 3 tbsp of creme fraiche or sour cream
• 1/4 cup of brined capers, rinsed
• 1/4 cup of fresh parsley, chopped
• salt and black pepper

Instructions

1. Cut the chicken breasts lengthwise. Place the palm of your non cutting hand on top of the breast and using a sharp knife slowly start cutting the breast. You will obtain 2 thinner chicken breasts.
2. Season the chicken with salt and pepper and dredge in the flour shaking the excess.
3. Add olive oil and 1 tbsp of butter to the skillet over hight heat. Add the chicken once the butter has melted. Cook for about 3-4 minutes until light golden brown on each side.
4. Remove the chicken and place aside.
5. Add wine to the skillet and scrap the bits of the bottom. Add lemon juice and broth. Stir and mix for a couple of minutes and add the capers. Add the mustard and the creme fraiche and stir until mixed. Adjust salt and pepper if necessary.
6. Return the chicken to the pan and let simmer for 5-8 minutes.
7. Remove chicken from the pan and place on a serving platter. Add the remaining butter and whisk into the sauce and pour over the chicken.
8. Garnish with fresh parsley and grilled lemon slices.

Notes

For the grilled lemon slices: Slice a lemon into 1/4 inch slices and place them on a medium pan drizzled with olive oil or a tsp of butter. Grill on medium hit on each side until golden brown

Nutrition Information

Yield 4
Amount Per Serving Calories 494Total Fat 27gSaturated Fat 11gTrans Fat 0gUnsaturated Fat 14gCholesterol 91mgSodium 687mgCarbohydrates 30gFiber 2gSugar 3gProtein 24g

Did you make this recipe?

Please leave a comment below or tag @food_and_flair (or use #foodandflair) on Instagram