Luxurious Chicken Piccata Recipe | Healthy Italian Cooking | Creamy Lemon Butter Sauce 👨‍🍳

Discover the art of crafting restaurant-worthy Chicken Piccata at home! This elevated recipe features succulent chicken breasts in a luxurious lemon-butter sauce, perfectly balanced with capers and fresh herbs. Learn the secrets to achieving that professional-level golden crust and silky sauce that will make this your new favorite chicken dish! 👩‍🍳 INGREDIENTS & TIMING IN DESCRIPTION 📌 FULL RECIPE BELOW ❤️ SUBSCRIBE for more delicious recipes! INGREDIENTS 12 oz skinless boneless chicken breast (2 medium) 1/2 cup all-purpose flour (to coat *) 1.2 oz grated Parmesan cheese (to coat *) 1 tbsp unsalted butter 1/4 cup heavy cream 2 tbsp olive oil 1 cup unsalted chicken broth 1/2 tsp salt (divided) 1/2 tsp black pepper (divided) 2 tbsp brined capers (drained) 2 tbsp fresh lemon juice 2 tbsp parsley (chopped, optional) 4 cups cooked rotini pasta 10.5 oz boiled asparagus 4 lemon slices (for garnish, optional) INSTRUCTIONS Prep 1. Place the chicken on a cutting board and slice it in half lengthwise to make 2 thin fillets. Repeat with the remaining chicken breast. 2. Season 12 oz chicken fillets with 1/4 tsp salt and 1/4 tsp pepper. Set aside. 3. In a large plate, add 1/2 cup flour and 1.2 oz grated Parmesan cheese. Mix well with a fork. 4. Place each fillet in the flour mixture and coat the chicken pieces thoroughly. Shake off the excess and set aside. Cook 1. Cook the chicken: Heat 2 tbsp olive oil in a large pan over high heat. Place chicken fillets in the pan. Turn the heat down to medium-high and sear for 2 minutes. Lower the heat to medium. Add 1 tbsp butter to the pan and allow it to melt. Cook for a further 10 minutes or until golden brown on both sides, flipping halfway. Turn the heat off. Transfer chicken to a plate and set aside. 2. Make the sauce: Add 1 cup unsalted chicken broth, 2 tbsp capers, and 2 tbsp lemon juice to the pan. Turn on the heat to high. Bring the broth to a boil. Once boiling, reduce to medium-low heat. Add 1/4 cup heavy cream and the remaining 1/4 tsp salt and 1/4 tsp pepper. Stir well. 3. Put the chicken back in the pan. Baste the chicken with the sauce. Add 4 lemon slices and 2 tbsp chopped parsley. Turn off the heat. 4. Plating: Arrange serving plates with a bed of 4 cups pasta and 10.5 oz asparagus on the side. Place the chicken on the pasta. Scoop the sauce and drizzle over the chicken. Serve immediately. Printable recipe: https://healthyrecipes101.com/chicken... #QuickDinner #EasyRecipes #chickenpiccata #chickenpiccatarecipe #italianchicken #chickenbreastrecipe #chickenbreast #chickenbreastrecipes