Easy Creamy Chicken Piccata Recipe
Image Credit: Tasty via YouTube
For an easy and yummy skillet chicken recipe, try this dish by Tasty on YouTube that you can share with a loved one. This creamy chicken piccata is so delicious and easy to make, you don’t even have to exert a lot of effort to prepare this meal.
Ingredients:
- 2 chicken breasts, boneless and skinless
- Salt, to taste
- Pepper, to taste
- ⅔ cup (80 g) all-purpose flour
- 4 tablespoons olive oil
- ⅓ cup (80 ml) dry white wine
- 2 tablespoons unsalted butter
- 2 cloves garlic, chopped
- 2 tablespoons caper
- 3 tablespoons lemon juice
- 1½ cups (360 ml) chicken stock
- ⅓ cup (80 ml) heavy cream
- 2 tablespoons fresh flat-leaf parsley, chopped
- 8 ounces (225 g) angel hair pasta, cooked (for serving)
Directions:
Step 1
Butterfly each chicken breast, then lay a sheet of parchment paper on top, and pound to about ¼ inch (6 mm) thick. Season both sides generously with salt and pepper, then slice each breast in half lengthwise. Dredge each piece of chicken in flour, then shake off the excess, and set aside. Place a large skillet pan on a stove over medium heat, then heat the olive oil, and fry each piece of chicken for about 3 to 4 minutes per side until they are golden brown. Then, remove the chicken from the pan and set it aside.
[social_warfare]
Step 2
Using the same skillet pan, pour in the white wine, and cook until it has been reduced by half for about 1 minute. Add the butter, garlic, and capers, then cook them until they are fragrant or for about 2 minutes. Pour in the lemon juice and chicken stock, then stir and cook for 5 minutes or until the sauce has slightly thickened. Stir in the cream, then return the chicken to the pan. Sprinkle with parsley and flip the chicken to coat it in the sauce. Let it simmer for about 2 minutes until the sauce thickens slightly, then remove it from the heat. Serve the chicken and sauce over cooked angel hair pasta.
*All image credit belongs to Tasty via YouTube. Follow and subscribe to their channel for more!
