The easiest creamy chicken piccata ever! A classic recipe that we all should have in our repertoire. This creamy version ...

Chicken - I’ve used a 1 ½ pound thinner chicken breast, cut in half. Chicken cutlets can also be used. Flour - for dredging.

Add the chicken broth, remaining 2 tablespoons of butter, capers, lemon juice and lemon zest and bring to a simmer. Return the chicken to the pan with any accumulated juices on the plate. Return ...

Set cooked chicken aside on a plate somewhere warm. Reduce heat under large skillet to low. Add 3 tablespoons butter and garlic, and gently sauté until golden, 1-2 minutes.

Preparation 1. Preheat the oven to 300 F. 2. In a medium bowl, combine the flour and Parmesan with a fork until evenly incorporated. 3. Season the chicken cutlets generously with kosher salt.

Preparation. Step 1. Slice 2 large skinless, boneless chicken breasts in half crosswise into 4 cutlets and lightly pound each piece between sheets of plastic wrap until an even thickness (about ½ ...

1. Place 1 chicken breast half on a cutting board. Press down on the breast with one hand. With your other hand, hold a large, thin knife parallel to the cutting board and cut the breast in half.

Sprinkle chicken with salt and black pepper. Heat oil in a large skillet over medium-high until it just begins to smoke. Add chicken, and cook, undisturbed, until browned on 1 side, about 4 minutes.

Once the chicken is cooked, add the shallot and lemon slices to the pan and sauté, stirring occasionally, until lightly caramelized and fragrant, 2 to 3 minutes. Add the stock and simmer until ...