Creamy Lemon Chicken Piccata (Italian)

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

If any of the chicken breasts are particularly thick compared to the others, flatten it between two pieces of saran wrap with the flat side of a meat tenderizer or rolling pin until it reaches the same thickness as the others.

Step 2

Season both sides of each chicken breast with salt, pepper and Italian seasoning. Then, dip the chicken in a shallow bowl of flour and evenly coat both sides. Set aside on a plate.

Step 3

Heat oil in a large skillet over medium high for 2 minutes until the oil is sizzling and shimmering.

Step 4

While the oil is heating, put a pot of water on heat to boil for the pasta.

Step 5

Sear the chicken for about 5 minutes per side until golden brown and fully cooked through. The internal temperature for the chicken should reach 165F. Depending on the size of your skillet, you may have to do this in two batches. Rest the chicken on a plate.

Step 6

If you haven't added your pasta to the boiling water yet, go ahead and do that. Cook the pasta according to the box's instructions.

Step 7

In the same skillet, melt butter and sauté the garlic until fragrant, about 1 minute. Stir in chicken broth and flour and mix well until the sauce is smooth and uniform.

Step 8

Add in heavy cream, capers, and lemon juice. Turn the heat down to medium low and bring the sauce to a simmer until thickened to a desired consistency, about 2-3 minutes. Stir continuously if the cream curdles because of lemon juice, until smooth.

Step 9

Return the chicken to pan and toss well to coat. Let the chicken cook with the sauce for another minute and garnish with lemon wedges and parsley.