Creamy Chicken Piccata

Piccata is actually a method of preparing food in which the meat is sliced, lightly coated in flour, sauteed, and served with a sauce made of the pan drippings along with the addition of butter, lemon juice, capers, and stock or wine.  The dish originated in Italy using veal, but here in the United States, chicken is a popular variation of this.


1 - 1.25 pound chicken breast tenders
(or 2 boneless, skinless chicken breasts - butterflied and sliced in half)
4 Tbsp butter, divided
2 Tbsp extra virgin olive oil (EVOO)
1 cup chicken broth (Swanson’s low sodium chicken broth)
1/3 cup freshly squeezed lemon juice
1/3 cup white wine, chilled  (a medium to dry wine – not sweet)
2 Tbsp capers, drained
2 Tbsp sundried tomatoes, chopped
1 Tbsp Italian parsley, chopped (optional for garnish)
1 fresh lemon for garnish
½ - 1 cup heavy cream
flour for dredging the chicken
kosher salt and fresh cracked black pepper to taste
linguini pasta


  1. For this dish, we will need 1/3 cup lemon juice.  Please do yourself a favor and use fresh lemons - the ones that came from a tree.  NOT the stuff that comes from a squeezie bottle!
  2. Roll the lemons a few times on the table under firm pressure to get more juice out of them.  You can also pop them in the microwave about 15 seconds.
  3. To speed up your prep, consider using pre-cut chicken tenders.  If using whole breasts, slice chicken breasts diagonally into medallions (~ 3-4 each).  Pound chicken pieces between plastic wrap until very thin and even thickness. 
  4. ......
  5. Go to Creamy Chicken Piccata @ for full directions

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