Creamy Chicken Piccata with Lemon and Capers

Ingredients

• chicken breast 2 pounds
• wheat flour 0.3333333333 cups
• garlic powder 2 teaspoons
• salt 0.5 teaspoons
• ground black pepper 0.5 teaspoons
• extra virgin olive oil 1 tablespoon
• butter 5 tablespoons
• lemon juice 0.3333333333 cups
• chicken stock 0.5 cups
• capers 0.25 cups
• cream (30%) 0.5 cups

Tools

• bowl
• pan
• spatula
• spoon

Instructions

1. Combine the wheat flour, granulated garlic, salt, and ground black pepper in a shallow dish.
2. Dredge each chicken breast cutlet in the flour mixture, lightly coating both sides.
3. Heat the olive oil in a large skillet over medium heat.
4. Place the cutlets flat in the skillet without overcrowding it. Cook without turning for 3–4 minutes on the first side, then flip and cook for about 3 minutes on the other side. Transfer the cooked pieces to a plate and repeat with the remaining chicken if needed. Reduce the heat to low.
5. Add the butter to the skillet along with the remaining flour coating and stir for about 1 minute, until lightly golden.
6. Pour in the chicken broth and lemon juice, stirring and scraping up the browned bits from the bottom of the skillet until the sauce is smooth. Bring to a gentle simmer.
7. Slowly stir in the cream and add the capers.
8. Return the chicken to the sauce and simmer for 4–8 minutes, until fully cooked through.

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