Creamy Chicken Piccata Recipe by Tasty

Instructions

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1. 1 Butterfly each chicken breast. Lay a piece of parchment paper on top and pound to about ¼ inch (6 mm) thick. Season generously on both sides with salt and pepper.
2. 2 Cut each breast in half lengthwise so you have 4 pieces of chicken.
3. 3 Add the flour to a wide, shallow dish. Dredge each piece of chicken in flour, shaking off the excess.
4. 4 Heat the olive oil in a large skillet over medium heat. Fry the chicken until golden brown, about 3-4 minutes per side. Remove the chicken from the pan and set aside.
5. 5 Pour the white wine into the pan and cook until reduced by half, about 1 minute.
6. 6 Add the butter, garlic, and capers and cook until fragrant, about 2 minutes.
7. 7 Stir in the lemon juice and chicken stock and cook for 5 minutes, until the sauce has slightly thickened.
8. 8 Stir in the cream, then return the chicken to the pan.
9. 9 Sprinkle with the parsley and turn the chicken to coat in the sauce. Simmer for 2 minutes, until the sauce thickens slightly, then remove from the heat.
10. 10 Serve the chicken and sauce over angel hair pasta.
11. 11 Enjoy!