Creamy Lemon Chicken Piccata
For an easy, yet delicious weeknight dinner, make Creamy Lemon Chicken Piccata.
Ingredients
- 4 boneless, skinless chicken breasts
- 2 Tbsp. butter
- 2 Tbsp. olive oil
- 1/4 tsp. seasoned salt
- 1/4 tsp. freshly ground black pepper
- 1/4 cup all-purpose flour
- 1 lb. angel hair pasta
- 1 cup chicken broth
- 2 lemons
- 3/4 cup heavy cream
- 1/4 cup capers
- Chopped parsley and Parmesan cheese for garnish
Instructions
- Heat butter and oil in a large skillet over medium-high heat. Season chicken breasts with seasoned salt and pepper; dredge in flour. Place chicken in skillet. Cook for about 4 minutes on each side, or until cooked through and no longer pink. Remove from skillet and set aside. Cook pasta according to package directions and set aside.
- Turn skillet heat to medium-low. Add broth, juice from lemons, heavy cream and capers to the skillet. Bring sauce to a boil and return to medium-low heat. Allow sauce to cook and bubble for about 3 minutes. Serve chicken over cooked pasta and spoon sauce overtop. Sprinkle with parsley and cheese.
