Best 4 Creamy Chicken Piccata Recipes
**Creamy Chicken Piccata: A Delightful Fusion of Italian and American Flavors**
Indulge in the tantalizing flavors of creamy chicken piccata, a delectable dish that seamlessly blends the essence of Italian and American cuisines. Savor the tender chicken breasts coated in a golden-brown crust, delightfully complemented by a rich and creamy sauce infused with the zest of lemon, the umami of capers, and a hint of white wine. Accompanied by a medley of sautéed mushrooms and onions, this dish promises a symphony of flavors that will tantalize your taste buds. Whether you're a seasoned chef or a home cook seeking culinary adventures, our carefully curated recipes will guide you through the process of creating this exquisite meal. Discover the secrets to achieving a perfectly cooked chicken, a luscious sauce, and a harmonious balance of ingredients that will leave you craving for more. Get ready to embark on a culinary journey that celebrates the best of both worlds - the vibrant flavors of Italy and the comforting richness of American cuisine.
CREAMY CHICKEN PICCATA RECIPE BY TASTY
Here's what you need: boneless, skinless chicken breasts, salt, pepper, all-purpose flour, olive oil, dry white wine, unsalted butter, garlic, caper, lemon juice, chicken stock, heavy cream, fresh flat-leaf parsley, angel hair pasta
Provided by Kiano Moju
Categories Dinner
Time 30m
Yield 4 servings
Number Of Ingredients 14
Steps:
- Butterfly each chicken breast. Lay a piece of parchment paper on top and pound to about ¼ inch (6 mm) thick. Season generously on both sides with salt and pepper.
- Cut each breast in half lengthwise so you have 4 pieces of chicken.
- Add the flour to a wide, shallow dish. Dredge each piece of chicken in flour, shaking off the excess.
- Heat the olive oil in a large skillet over medium heat. Fry the chicken until golden brown, about 3-4 minutes per side. Remove the chicken from the pan and set aside.
- Pour the white wine into the pan and cook until reduced by half, about 1 minute.
- Add the butter, garlic, and capers and cook until fragrant, about 2 minutes.
- Stir in the lemon juice and chicken stock and cook for 5 minutes, until the sauce has slightly thickened.
- Stir in the cream, then return the chicken to the pan.
- Sprinkle with the parsley and turn the chicken to coat in the sauce. Simmer for 2 minutes, until the sauce thickens slightly, then remove from the heat.
- Serve the chicken and sauce over angel hair pasta.
- Enjoy!
Nutrition Facts : Calories 908 calories, Carbohydrate 87 grams, Fat 45 grams, Fiber 3 grams, Protein 35 grams, Sugar 5 grams
CREAMY LEMON PICCATA SAUCE WITH CHICKEN MEATBALLS
This recipe comes from a friend, and it is delicious, the family loved it! Easy to make.
Provided by Lee Thayer
Categories Chicken
Time 25m
Number Of Ingredients 9
Steps:
- 1. For the meatballs, your choice, freshly made, baked, or frozen (thawed).
- 2. Heat a pot of salted water to a boil, when boiling, add the spaghetti and cook until tender. Drain. While the water is heating you can proceed on with the rest of the steps.
- 3. In a non stick pan, add 1 tablespoon of cooking oil, your choice, when hot, brown the meatballs. Work in batches if needed and as they are browned, remove to a plate and set them aside. (I used my baked chicken meatballs.)
- 4. Reduce the heat to medium and wipe out the pan, add the butter. When the butter is melted, add the flour and mix into the butter, whisk constantly and cook for about 1 minute, now add the broth, lemon or lime juice, and the whipping cream, and whisk together.
- 5. When the sauce is at a simmer, add the meatballs. Simmer for 5-8 minutes or until the sauce is starting to thicken, if using freshly made meatballs, check one to make sure it is cooked through. Taste the sauce and season with salt and pepper as desired.
- 6. When the sauce is thickened as desired, stir in the drained capers, let cook 1 more minute, remove from heat. (I added some chopped White Crab mushrooms as well, but that is just me.)
- 7. Serve over cooked pasta of your choice and garnish with Parmesan cheese. Enjoy.
CREAMY CHICKEN PICCATA
Steps:
- Season chicken, if desired, with salt and ground black pepper. Dip chicken in flour, then eggs, coating well. Heat 1 tablespoon olive oil in 12-inch nonstick skillet over medium heat and cook chicken, turning once, 5 minutes or until thoroughly cooked. Remove chicken and set aside.
- Heat remaining 1 tablespoon olive oil in same skillet and cook shallots and thyme, stirring occasionally, 2 minutes or until shallots are tender. Stir in lemon juice and cook 1 minute. Stir in Sauce, parsley and lemon peel; heat through. Spoon Sauce over chicken and serve, if desired, with hot cooked rice or pasta.
- Cost per recipe*: $9.97.
- Cost per serving*: $2.49.
- *Based on average retail prices at national supermarkets.
CREAMY GRILLED CHICKEN PICCATA RECIPE - (4.5/5)
Provided by kayjayjohnson
Number Of Ingredients 17
Steps:
- Chicken Combine first 6 ingredients and mix well. Place chicken in a ziplock bag and pour marinade over chicken. Marinate overnight in the refrigerator. When ready, grill until done. Allow chicken to rest for a few minutes and then slice into strips to serve over pasta. Pasta While chicken is grilling. Cook pasta according to directions (10-12 minutes). Reserve 1/2 cup of pasta water and drain. In same sauce pan, melt butter over medium heat. Whisk in garlic and lemon juice. Pour in half and half and whisk until hot. Add some salt and pepper to taste. Add the parmesan cheese, basil and capers, and heat until cheese is melted. Check the consistency of the sauce and add some of the reserved pasta water to loosen the sauce if necessary. Toss in pasta. Serve in pasta bowls with grilled chicken on top. Sprinkle with more parmesan if desired.
Tips:
- For the best results, use boneless, skinless chicken breasts that are about the same size so that they cook evenly.
- Be sure to pound the chicken breasts until they are about 1/4-inch thick. This will help them to cook quickly and evenly.
- Use a large skillet or sauté pan so that the chicken breasts have plenty of room to cook without overcrowding.
- Don't overcrowd the pan with chicken breasts. Cook them in batches if necessary.
- Be careful not to overcook the chicken breasts. They should be cooked through but still tender and juicy.
- Use a good quality chicken broth. This will make a big difference in the flavor of the sauce.
- Add the lemon juice and capers at the end of cooking to preserve their bright flavor.
- Serve the chicken piccata immediately over pasta, rice, or vegetables.
Conclusion:
Creamy chicken piccata is a quick and easy weeknight meal that is sure to please the whole family. It's made with simple ingredients that you probably already have on hand, and it can be on the table in under 30 minutes. The chicken is tender and juicy, the sauce is creamy and flavorful, and the capers add a nice briny tang. Serve it over pasta, rice, or vegetables for a complete meal.
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