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–+ servings

Creamy Chicken Piccata with Meyer Lemon and Capers

Creamy chicken piccata gets a California twist with Meyer lemon, briny capers, and a rich garlic cream sauce. Ready in 30 minutes.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4
Course: Chicken, Main Course
Cuisine: Italian-American
Calories: 568
Ingredients Method Nutrition Notes

Ingredients
  

Chicken and Sauce
  • 4 boneless, skinless chicken breasts (5 to 8 oz each) pounded to 1-inch thickness
  • to taste kosher salt and freshly ground black pepper
  • 1/4 cup all-purpose flour for dredging
  • 3 tablespoons unsalted butter, divided
  • 1 tablespoon California extra-virgin olive oil
  • 3 cloves garlic, minced
  • 1 cup low-sodium chicken broth
  • 1 cup heavy cream
  • 2 tablespoons capers, drained
  • 2 tablespoons fresh Meyer lemon juice
  • 2 tablespoons chopped fresh flat-leaf parsley plus more for garnish
  • 1 teaspoon cornstarch whisked with 1 tablespoon water optional, to thicken
  • 1 Meyer lemon, sliced into thin rounds for garnish

Method
 

Method
  1. Place each chicken breast between two sheets of plastic wrap and pound to an even 1-inch thickness. Season both sides with salt and pepper.
  2. Spread the flour in a shallow dish. Dredge each chicken breast in the flour, shaking off any excess.
  3. Heat 1 tablespoon of the butter and the olive oil in a 12-inch skillet over medium-high heat. Cook the chicken until golden brown, about 4 to 5 minutes per side. Transfer to a plate and set aside.
  4. Reduce the heat to medium and melt the remaining 2 tablespoons butter. Add the garlic and saute until fragrant, about 30 seconds.
  5. Pour in the chicken broth and scrape up the browned bits from the pan. Stir in the heavy cream and bring to a gentle simmer.
  6. Add the capers, lemon juice, and parsley. Taste the sauce and adjust the seasoning with salt and pepper.
  7. Let the sauce bubble gently until it thickens slightly, or stir in the cornstarch slurry for a faster, thicker sauce.
  8. Return the chicken to the skillet and spoon sauce over the top. Simmer until the chicken is heated through, about 1 to 2 minutes.
  9. Garnish with additional parsley and Meyer lemon slices. Serve hot over pasta, rice, mashed potatoes, or vegetables.
  10. Plate and enjoy.

Nutrition

Calories: 568kcalCarbohydrates: 9gProtein: 43gFat: 39gSaturated Fat: 20gCholesterol: 211mgSodium: 520mgSugar: 2g

Notes

For the brightest flavor, use California Meyer lemons; regular lemons work too.
Pound the chicken evenly so it cooks quickly without drying out.
If the sauce seems thin, stir in the cornstarch slurry and simmer for 1 minute.
Use low-sodium chicken broth to avoid over-salting the final dish.
Leftovers keep in the refrigerator for up to 3 days; warm gently over low heat.
Serve over angel hair pasta, creamy polenta, or roasted vegetables for a complete meal.
To make ahead, bread the chicken and refrigerate until ready to pan-fry.

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