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Creamy Lemon Chicken Piccata

A delightful dish featuring savory chicken in a luscious lemon cream sauce, perfect for family gatherings and quick weeknight dinners.
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Prep Time 30 minutes
Cook Time 15 minutes
Total Time 45 minutes
Servings: 2 servings
Course: Main Course
Cuisine: American, Italian
Calories: 550
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 pieces chicken breasts Boneless and skinless for even cooking.
  • 1/2 cup heavy cream Can substitute with full-fat coconut milk for a lighter version.
  • 1/2 cup chicken broth Low-sodium preferred.
  • 1/4 cup lemon juice Freshly squeezed for best flavor.
  • 2 tablespoons capers Rinsed if salted.
  • 2 tablespoons olive oil For searing the chicken.
  • 1 clove garlic, minced Adjust according to taste.
  • to taste Salt and pepper For seasoning.
  • to garnish Chopped parsley For a fresh finish.

Method
 

Preparation
  1. Lightly season the chicken breasts with salt and pepper on both sides.
Cooking
  1. Heat the olive oil in a large skillet over medium-high heat.
  2. Carefully place the chicken breasts into the skillet and sear for about 6-7 minutes on each side until golden brown and cooked through.
  3. Remove the chicken from the skillet and set it aside.
  4. In the same skillet, lower the heat to medium. Add minced garlic and sauté for about 30 seconds until fragrant, being careful not to burn it.
  5. Pour in the chicken broth and lemon juice, stirring to combine. Allow the mixture to simmer for about 2-3 minutes.
  6. Stir in the heavy cream and capers. Let the sauce simmer for another 2-3 minutes until it slightly thickens.
  7. Return the seared chicken to the skillet, spooning the sauce over the top. Allow everything to cook together for a final minute so the flavors meld.
  8. Garnish with freshly chopped parsley and serve warm.

Notes

Store leftovers in an airtight container in the refrigerator for 3-4 days or freeze for up to three months. Reheat gently in a skillet over low heat to maintain texture.