Creamy Lemon Chicken Piccata
June 1, 2016
The sauce you guys, the sauce. This dish is all about the sauce.
It’s actually so good you’ll want to eat it by the spoonful and maybe even want to lick the plate clean.
I did it and do not regret it, at all.
I mean, when you sautè butter and garlic, then add milk, salty chicken broth, and tangy lemon juice, good things are going to happen. Good as in magical. Good as in you should stop reading this post. Seriously, stop and go make it. NOW.
Meghan Trainor has taught us all that it’s “all about that bass.” But when it comes to chicken piccata, it’s definitely all about the sauce. I can tell you that.
I’m literally puckering my mouth right now as I imagine how salty-tangy-delicious it is.
And you know what’s even better? That this Creamy Lemon Chicken Piccata comes together quickly from ingredients likely already in your fridge and pantry. Which qualifies this as a perfect weeknight meal.
The sauce is made with a combination of chicken broth and milk.
Usually chicken piccata is made with broth and white wine but I like to replace it with milk because it makes the sauce so very creamy.
Capers, lemon juice, and parsley bring the sauce together.
Next time you see chicken piccata on a restaurant menu, don’t order it. It won’t be as good as this one. Like seriously.
Creamy Lemon Chicken Piccata Print this recipe!
Adapted from TheRecipeCritic
2 large boneless and skinless chicken breasts, halved horizontally to make 4
2 tablespoons arrowroot powder (or cornstarch), divided
3 tablespoons finely grated fresh Parmesan cheese1 teaspoon salt
¼ teaspoon ground black pepper
1 tablespoon olive oil
2 tablespoons butter
2 garlic cloves, minced
1 cup chicken stock
½ cup milk
2 tablespoons capers
3 tablespoons lemon juice
4 tablespoons chopped fresh parsley
In a shallow bowl (or in a large Ziplock bag) mix together 1 tablespoon arrowroot powder (or cornstarch), Parmesan, salt and pepper. Add chicken and dredge them until well coated.
In a small bowl mix the remaining tablespoon of arrowroot powder (or cornstarch) with lemon juice. Set aside.
Heat olive oil and butter in large skillet over medium-high until butter has melted and pan is hot.
Fry chicken until golden, about 5 to 6 minutes per side (it depends how thick the chicken is).
Transfer to a warm plate.
Add the garlic to the skillet and sauté until fragrant, about 1 minute.
Add broth and milk and bring to a boil. Reduce to a simmer and cook for about 2 minutes — use a spatula to scrape up the browned bits from the bottom. Pour in lemon juice mixture and capers and allow to simmer for 1 more minute, until the sauce starts to thicken.
Add the chicken back into the pan, sprinkle with chopped parsley, garnish with a couple of lemon slices, and serve.
One serving yields 224 calories, 15 grams of fat, 6 grams of carbs, and 18 grams of protein.