The Perfect Chicken Piccata

You guys.

The next recipe I want to share with you is a product of long-time love and attention. I was looking to create the “perfect piccata”. My kids grew up calling it “sour chicken,” and rightfully so. The combination of fresh lemon and briny capers with a perfectly sautéed chicken breast can make someone sing to the heavens. Or, at least, ask for a second plate.

Add an incredible side to help soak up any run off of that mind blowing piccata sauce and it’s a match made in heaven.

Does Sautéed Kale and Farro with Garlic and Parmesan sound like that perfect match to you?!? If so, then be on the lookout for next weeks blog. Might have to share that recipe too. 🥳

Enjoy sweet Creme friends!

xoxo,

Paula

The Perfect Chicken Piccata

Ingredients:

4-6 Chicken breasts

3/4 cup Flour

1 tsp. Salt

1/4 tsp Pepper

1/2 tsp. Garlic powder

1/3 cup Parmesan

1 1/2 cups Chicken broth

2 lemons, juiced

1/2 tsp. Dijon mustard

2 tbsp. Olive oil

2 tbsp. Butter

2 cloves Garlic, minced

Capers, drained

1/4 cup Heavy whipping cream

Add chicken back in (reduce more) cook with chicken in pan again another ten minutes simmer.

serve with pasta and grilled asparagus or the kale whatever it’s called

Place the chicken in a gallon ziploc, and pound until flat and an even thickness. Whisk together the flour, salt, pepper, garlic powder, and parmesan in a shallow dish, and dredge each side of the chicken. In a small bowl, whisk together the chicken broth, lemon juice, and dijon mustard. Prep a large frying pan over medium heat, then melt the olive oil and butter. Sear the chicken on each side until golden brown. Remove and set aside. Into the same pan, add the chicken broth mixture, along with the garlic and capers, and bring up to a simmer. Simmer and reduce for 4-6 min. Once reduced, whisk in the cream. Add the chicken back into the sauce and turn the pan down to low. Simmer another 8-10 min. Serve with your favorite pasta, grilled asparagus, or sautéed kale and farro! Enjoy!