Garlic Lemon Chicken Piccata
Ingredients
- 2 pounds boneless, skinless chicken breasts sliced in half lengthwise
- 1/2 C all-purpose flour
- 2 tsp salt
- 1 tsp ground pepper
- 4 tbsp butter
- 6 tbsp minced garlic
- 2 C 2% milk or half n half
- 2 C heavy cream
- 1 C parmesan cheese grated
- 4 tbsp lemon juice
- 2 tbsp lemon zest
- 3 tbsp capers
- salt and pepper to taste
- 4 tbsp chopped basil I've used dried serval times with good results
- extra grated parmesan and capers to garnish
- 1 lbs angel hair pasta
Instructions
- Cut each breast in half lengthwise. Measure the flour, salt and pepper into shallow bowl. Add the chicken breasts and massage chicken until covered on all sides with the flour.
- In a large skillet heat the butter over medium-high heat, then add the chicken breasts. Fry the breasts on each side about 4 minutes, until golden brown and no longer pink inside or until 165°F. Remove from the pan onto a plate.
- Over medium heat, add the garlic to the remaining butter in the skillet and cook about 1 minute until the garlic is just starting to turn golden and becomes fragrant. Add the milk, cream and parmesan cheese to the skillet and bring to a slow boil. Turn down the heat and simmer the cream mixture for about 10-15 minutes until it thickens.
- Add the capers and lemon juice to the skillet. Start with 3 TBSP of lemon juice and add additional tablespoons one at a time if you like the sauce more tart. Stir to combine. Continue to simmer until the desired thickness, about 3 minutes.
- Add the chicken back to the skillet to warm thru. Sprinkle the basil over the top and serve over angel hair noodles.
