Steps to Make Super Quick Homemade Easy Creamy Chicken Piccata

Easy Creamy Chicken Piccata.

Easy Creamy Chicken Piccata

Hey everyone, I hope you are having an incredible day today. Today, we’re going to make a distinctive dish, easy creamy chicken piccata. It is one of my favorites. For mine, I’m gonna make it a bit tasty. This will be really delicious.

Easy Creamy Chicken Piccata is one of the most well liked of current trending foods in the world. It’s appreciated by millions every day. It’s simple, it’s fast, it tastes yummy. They are fine and they look wonderful. Easy Creamy Chicken Piccata is something which I’ve loved my entire life.

To get started with this particular recipe, we must first prepare a few ingredients. You can cook easy creamy chicken piccata using 13 ingredients and 1 steps. Here is how you can achieve it.

The ingredients needed to make Easy Creamy Chicken Piccata:

  1. Prepare 2 of Thick chicken breasts (butterflied lengthwise).
  2. Make ready 16 oz of Fettuccine Noodles.
  3. Take 1 cup of Heavy Cream.
  4. Make ready 1 cup of Chicken Stock (or broth).
  5. Make ready 1 cup of Dry White Wine (i.e. Pinot Grigio).
  6. Get 2 of Lemons.
  7. Make ready 2 1/2 tbsp of Capers.
  8. Get 2 tbsp of Butter.
  9. Make ready 1/2 cup of Flour.
  10. Take 1/2 cup of Italian Breadcrumbs (optional/you can just use flour if you do not have breadcrumbs handy).
  11. Get 1 of as needed Italian Flat Leaf Parsely.
  12. Take 1 of as needed Extra Virgin Olive Oil.
  13. Make ready 1 of as needed Salt & Pepper (I prefer Kosher salt).

Steps to make Easy Creamy Chicken Piccata:

  1. Get water ready to boil in pot for fettuccine. Also get a large pan warmed to med-high heat with the butter and a couple tablespoons Olive oil. After chicken breasts are butterflied, generously salt and pepper each side and then dredge the seasoned cutlets in the flour/breadcrumb mix. When pan is hot add the chicken and cook about 3-4 minutes each side (don't touch while cooking) Once browned on each side transfer to plate an set aside. Meanwhile cook noodles to package directions/drain. In same pan that chicken was cooked in (turn to med low) add the wine & chicken stock while stirring up the brown bits on pan bottom letting sauce reduce by about 1/2. Squeeze the juice of 2 lemons in. Next add the heavy cream, capers and more salt & pepper to taste. Sauce will thicken, continue to stir. Plate the noodles and sliced chicken breast. Drizzle the pan sauce over both and top with the chopped parsley..
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