This lemon chicken piccata recipe can be served for lunch too. Your guests will definitely love this recipe so you don’t have to worry whether they will like it or not. They will surely love it! This recipe is brought to us by Tastes Better From Scratch. Thank you guys for sharing this with us! You’re a life saver!
One of our friends over at Tastes Better From Scratch has this to say about the recipe:
“I also should mention that my kids LOVED this meal (capers and all!). They were literally licking their plates clean.”
I don’t need to ask for proof because my boys fell in love with this recipe too! It’s as if I haven’t served them anything with the way their plates were sparkling clean after. This is a winner recipe for your family! Trust me on this!
Ingredients
- 2 large Tyson boneless, skinless chicken breasts
- salt and pepper to taste
- ¼ cup Gold Medal all purpose flour
- 1/4 cup Progresso breadcrumbs
- 1 Eggland’s egg
- 1 Tbsp water
- 2 Tbsp Bertolli olive oil
- 2 Tbsp Land O Lakes Butter
- 1 cup College Inn chicken broth
- 2 lemons
- ¾ Cup Borden Heavy Cream
- ¼ cup capers
- Hot cooked pasta or mashed potatoes, for serving
Instructions
- Slice the chicken breasts in half horizontally (“butterfly” cutting them) so that you’re left with 4 thin chicken breasts. Season with salt and pepper.
- Beat the egg in a shallow bowl with 1 tablespoon of water. Add the flour to another shallow bowl, and the breadcrumbs to a third shallow bowl.
- Coat the chicken on both sides in the flour, then egg wash, and then breadcrumbs.
- Heat 2 tablespoons butter and 2 tablespoons of oil in a large skillet over medium high heat. Add the chicken and cook for about 3 minutes on each side, or until cooked through. Set aside onto a plate.
- Reduce heat to medium low. Add chicken broth, cream, juice from both lemons, and capers. Season with salt and pepper if needed. Allow the sauce to cook and bubble for about 3-5 minutes.
- Serve the chicken over mashed potatoes or hot cooked pasta and spoon the sauce on top.
- Serve with Roasted Vegetables, or steamed broccoli or green beans.
USE RED NEXT PAGE LINK BELOW.
Quick Tip: If you want to thicken the sauce, just add a little cornstarch to it–1 or 2 tsp of cornstarch mixed with 1 tsp of water. Mix it until smooth and gradually stir it into the sauce.
Thanks again to Tastes Better From Scratch for this amazing recipe.
