Penny's Passion: Let's Make Chicken Piccatti

Tuesday, November 28, 2017

Let's Make Chicken Piccatti

With so much to do for the holidays, sometimes getting a decent meal on the table is just flat out hard to do.  This time of year I tend to search for recipes that are quick and easy.  With that criteria in mind, I want to share a chicken recipe with you today that will leave your entire family licking their lips and believing you are superhuman.

Here's What You Need
4 chicken breasts
1/2 cup flour
3 tablespoons of butter
3 tablespoons of olive oil
1 cup of chicken broth
Juice from 2 lemons
3/4 cup heavy cream
1/2 cup capers
salt and pepper
box of angel hair pasta

Here's What You Do
For a side dish, we usually have roasted asparagus (recipe below).  If you plan on fixing it like we do, zest your lemons before juicing them.

The chicken breasts should be 1/2" to 1" thick, so if yours are fatter than that place them between two sheets of plastic wrap and give them a little pounding until they are the right thickness.  If you've had a bad day, this can prove to be very therapeutic - oh, and it will also save on the cooking time.  Season each breast with salt and pepper and dredge in the flour.  

Melt the butter and olive oil in a large skillet over medium high heat.  Place your chicken breast in the skillet and cook the breasts for about 3 minutes on each side.  If your breasts are thicker, you might want to let them cook a bit longer.  When they are done, take them out of the skillet and place on a plate.  Cover the plate to keep them warm while you do the next steps.

Now is a good time to cook your pasta.  (I usually forget to put the pasta on and then we're waiting for it to get done in the end.)  

In the same skillet add in the broth, heavy cream, juice from lemons and capers.  Let the mixture come to a boil, then turn the heat to medium low.  The mixture will thicken up in a couple minutes.  If your sauce to too thin, you can thicken it up with a mixture of cornstarch and a little water.  (Mix the water and cornstarch together, then pour it in the sauce.)

Add the chicken back to the skillet and cover with sauce.  

I like to serve this with roasted asparagus.  A nice twist for the asparagus is drizzle lemon olive oil over the spears before putting it in a 400 degree oven.  I also love to sprinkle Sabrosa Lemon-Dill Salt on top.  

Available HERE
After roasting for about 8 minutes, sprinkle with more lemon-dill salt and the zest from the lemons.

Bam!  Your whole meal is done in a flash.  Seriously, we can have this meal on the table in less than 30 minutes.  That leaves lots of extra time for all the shopping, wrapping, baking, etc., etc., etc. things on your to-do list.

Linking up with:
Pint Sized Baker
Let's Be Friends Blog Hop with The Dwelling Tree


  1. This sounds so delicious! I have had chicken picatti from out before but I have never tried making it at home. I just might have to do that soon! Especially when it comes together so fast!
    The Beth Next Door

  2. This looks and sounds delicious! I love how much flavor lemon brings to a dish and you really can't go wrong with heavy cream! :)

  3. Oh wow, this looks amazing. I do love easy to do recipes!


  4. I am going to make this for dinner tomorrow! It looks delicious. I'll serve this with leftover mashed potatoes and roasted Brussel sprouts.