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Creamy Chicken Piccata | Best food blog

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Creamy Chicken Piccata | Best food blog

Features:
    Cuisine:

    Chicken breast pieces, dredged in flour, browned and simmered in a flavorful sauce of cream, garlic, lemons, capers and parsley.

    • 25 minutes
    • Serves 3
    • Medium

    Ingredients

    Directions

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    Creamy Chicken Piccata-Best food blog

    Chicken breast pieces, dredged in flour, browned and simmered in a flavorful sauce of cream, garlic, lemons, capers and parsley. This creamy chicken piccata with capers is easy to make but always a delicious. Serve with pasta or rice.My creamy chicken piccata is quickly becoming my new go to recipe. Like most of my favorite recipes on the blog, this is another one pan dinner. So the sauce and the chicken both cook up very nicely in just one skillet. I love dinners like this.         

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    Directions:         

    Step 1: Butterfly chicken breast halves, then cut in half. Mince garlic and thinly slice lemon.

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    Step 2: Season chicken with salt and pepper on all sides, then dredge in flour and shake off any excess.

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    Step 3: In a skillet, heat olive oil and half of the butter. Fry the chicken pieces until golden brown on both the sides (do not crowd the pan, fry in batches if necessary), about 4 minutes per side. Transfer to a plate.

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    Step 4: Add garlic, lemon and capers to the skillet.Cook them until the garlic is savory, about 30 seconds.

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    Step 5: Add water and stir, scraping any browned bits from the bottom of the pan with a wooden spoon. Remove lemon slices.

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    Step 6: Reduce heat and pour in heavy cream. Mix well and add chicken. Allow to cook for 3-4 minutes, until the sauce thickens. Taste and adjust seasonings (if the taste is too strong for you, add more water or cream).

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    Step 7: Add the rest of the butter and chopped parsley, stir.

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    Step 8: Spoon the sauce over the chicken and serve.

     

       

     

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    Mehwish Saba

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