Turn the heat down to medium low and bring the sauce to a simmer until thickened to a desired consistency, about 2-3 minutes.
Add in heavy cream, capers, and lemon juice. Stir in chicken broth and flour and mix well until the sauce is smooth and uniform. In the same skillet, melt butter and sauté the garlic until fragrant, about 1 minute. 
Depending on the size of your skillet, you may have to do this in two batches. The internal temperature for the chicken should reach 165F.
Sear the chicken for about 5 minutes per side until golden brown and fully cooked through. Heat oil in a large skillet over medium high for 2 minutes until the oil is sizzling and shimmering. Then, dip the chicken in a shallow bowl of flour and evenly coat both sides. Season both sides of each chicken breast with salt, pepper and Italian seasoning. Ideally, you want flattened chicken breasts with uniform thickness. Don’t pound the breasts too hard, as it could tear them apart. Carefully flatten the chicken breasts with a rolling pin until they are approximately ¼-inch thick. Slice each chicken breast carefully in half lengthwise (horizontally) and place one at a time, between 2 sheets of plastic cling wrap or in a ziploc freezer bag. Let the chicken cook with the sauce for another minute and garnish with lemon wedges and parsley. Toss in chicken: Return the chicken to pan and toss well to coat. Stir continuously if the cream curdles because of lemon juice, until smooth. Add in heavy cream, capers, and lemon juice. Make the lemon sauce: In the same skillet, melt butter and sauté the garlic until fragrant, about 1 minute. Sear the chicken for about 5 minutes per side until golden brown and fully cooked through. Sear the chicken: Heat oil in a large skillet over medium high for 2 minutes until the oil is sizzling and shimmering. Season and dredge the chicken: Season both sides of each chicken breast with salt, pepper and Italian seasoning. Carefully flatten the chicken breasts with a rolling pin until they are approximately ¼-inch thick. Flatten the chicken: Slice each chicken breast carefully in half lengthwise (horizontally) and place one at a time, between 2 sheets of plastic cling wrap or in a ziploc freezer bag. #LEMON CHICKEN HOW TO#
How to Make the Best Creamy Lemon Chicken Piccata A meat thermometer also very useful for checking the chicken for doneness. You will also need skillet ( this is the pan that I used). for serving (optional) - dry pasta such as spaghetti or linguine or mashed potatoes.garnish - fresh parsley and lemon wedges.capers and lemon juice - these are classic ingredients in chicken piccata and give it its signature flavour.chicken broth - or 1 tablespoon chicken chicken bouillon powder + 1 cup water.all-purpose flour - for coating the chicken (dredging), and some more for the sauce.chicken seasoning - Italian seasoning, salt and pepper.total), sliced in half and then carefully flattened with a rolling pin to ¼-inch thick. chicken breasts - two boneless and skinless chicken breasts (1 lb.To make this easy chicken dinner, you will need: It is one of my favourite Italian dishes along with easy chicken parmesan (parmigiana), creamy tortellini soup with sausage, and shrimp fettuccine alfredo pasta bake. What is Chicken Piccata?Ĭhicken piccata is a classic Italian dish where chicken breast that has been sliced and pounded is covered in flour and cooked with a light lemon sauce with capers. This crowd favourite is so easy to make in a single skillet and served over a bed of pasta.
Soft and tender chicken breast is dredged in flour, seared, and tossed in a light and creamy lemon sauce with capers and garlic to give the best flavour. Quick and easy, creamy lemon chicken piccata is a simple and delicious 30-minute meal.
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