Prep 20 mins
Cook 30 mins
Serve this restaurant quality dish with al dente angel hair pasta on the side -- as written this is quite lemony you may want to have a little more chicken broth and cream handy to tone it down or you may like it just the way it is! --- you can also add in some capers
- 4 boneless skinless chicken breasts, pounded to about half thickness
- seasoned salt & freshly ground black pepper (can use white salt)
- garlic powder
- 78.07 ml all-purpose flour
- 1.23 ml cayenne pepper (optional but good to add in)
- 44.37 ml butter
- 44.37 ml olive oil (more if needed)
- 236.59 ml dry white wine
- 177.44 ml low sodium chicken broth
- 2 whole lemons, juice of
- 177.44 ml heavy whipping cream (35%)
- chopped fresh parsley
- angel hair pasta (cooked only to al dente, 1 pound dry should be enough but you may use as much as desired)
- freshly grated parmesan cheese (use the real cheese!)
- Place 1/3 cup of flour in a shallow bowl then combine with cayenne pepper.
- Season the chicken breasts on both sides with seasoned salt, black pepper and garlic powder, then dredge lightly in flour mixture; place on a plate.
- Heat butter and oil in a medium skillet over medium-high heat.
- Add in 2 chicken breasts; cook about 3-5 minutes per side or until cooked through (cooking time will depend on how thin you pounded the chicken) remove to a plate cover loosely with foil to keep warm or place in a 200 degree F oven to keep warm.
- Cook the remaining 2 breasts (adding in a little more oil if needed to prevent over browning (at this point you may need to decrease the heat slightly).
- When the chicken is finished browning have your heat at medium-low then add in the wine, chicken broth and the juice of 2 whole lemons; bring to a light simmer whisking continuously and scraping the bottom of the pan (allow the cream sauce to bubble and thicken until it is reduce by about half seasoning with a little salt and pepper to taste).
- When the sauce is reduced pour in the cream whisking over low heat (taste the sauce, if the lemon flavor is too strong add in a little more broth and cream or you may like it just the way it is).
- Place each breast on a plate then mound some pasta on the side.
- Spoon the sauce over the chicken and pasta.
- Sprinkle with freshly grated Parmesan cheese and some fresh parsley.
Another great recipe from Kittencal! We loved it as written except we didn't have cayenne pepper. I used a white cooking wine. The lemon flavor was perfect. It's a keeper for my family of 5. Thanks again!
Kittencal has done it again! This is about the fifth of her recipes we've tried, which have all turned out amazing. We made it for a dinner guest, who agreed that it turned out better than the famous local Italian place's piccata. The chicken was tender and flavorful, the sauce velvety and perfectly lemony. We added sauted mushrooms, served atop the vermicelli before the sauce went on, and thickened the sauce with a flour slurry which was strained before serving. It was a little strong on the lemon flavor at first, but that was probably because we added extra - not the recipe's error. Thank you, thank you - this is going to the top of our I-want-that-now-please list!
A great recipe. The smell was so wonderful when cooking that I didn't let my sauce reduce enough, but is was still so darn tasty. I will add some capers next time to add a little brine flavor to contrast the lemony goodness, but that's just because I like capers. Great job and I didn't change a thing!