Kittencal'S Lemon Chicken Piccata Recipe

Name: Kittencal'S Lemon Chicken Piccata
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 boneless skinless chicken breasts, pounded to about half thickness; seasoned salt & freshly ground black pepper (can use white salt); garlic powder; 1/3 cup all-purpose flour; 1/4 teaspoon cayenne pepper (optional but good to add in); 3 tablespoons butter; 3 tablespoons olive oil (more if needed); 1 cup dry white wine; 3/4 cup low sodium chicken broth; 2 whole lemons, juice of; 3/4 cup heavy whipping cream (35%); chopped fresh parsley; angel hair pasta (cooked only to al dente, 1 pound dry should be enough but you may use as much as desired); freshly grated parmesan cheese (use the real cheese!)

Servings: persons

4 boneless skinless chicken breasts, pounded to about half thickness
seasoned salt & freshly ground black pepper (can use white salt)
garlic powder
1/3 cup all-purpose flour
1/4 teaspoon cayenne pepper (optional but good to add in)
3 tablespoons butter
3 tablespoons olive oil (more if needed)
1 cup dry white wine
3/4 cup low sodium chicken broth
2 whole lemons, juice of
3/4 cup heavy whipping cream (35%)
chopped fresh parsley
angel hair pasta (cooked only to al dente, 1 pound dry should be enough but you may use as much as desired)
freshly grated parmesan cheese (use the real cheese!)

1
Place 1/3 cup of flour in a shallow bowl then combine with cayenne pepper.
2
Season the chicken breasts on both sides with seasoned salt, black pepper and garlic powder, then dredge lightly in flour mixture; place on a plate.
3
Heat butter and oil in a medium skillet over medium-high heat.
4
Add in 2 chicken breasts; cook about 3-5 minutes per side or until cooked through (cooking time will depend on how thin you pounded the chicken) remove to a plate cover loosely with foil to keep warm or place in a 200 degree F oven to keep warm.
5
Cook the remaining 2 breasts (adding in a little more oil if needed to prevent over browning (at this point you may need to decrease the heat slightly).
6
When the chicken is finished browning have your heat at medium-low then add in the wine, chicken broth and the juice of 2 whole lemons; bring to a light simmer whisking continuously and scraping the bottom of the pan (allow the cream sauce to bubble and thicken until it is reduce by about half seasoning with a little salt and pepper to taste).
7
When the sauce is reduced pour in the cream whisking over low heat (taste the sauce, if the lemon flavor is too strong add in a little more broth and cream or you may like it just the way it is).
8
Place each breast on a plate then mound some pasta on the side.
9
Spoon the sauce over the chicken and pasta.
10
Sprinkle with freshly grated Parmesan cheese and some fresh parsley.

619

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 4 boneless skinless chicken breasts, pounded to about half thickness, seasoned salt & freshly ground black pepper (can use white salt), garlic powder, 1/3 cup all-purpose flour, and more.

Yes, Kittencal'S Lemon Chicken Piccata falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Kittencal'S Lemon Chicken Piccata

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