I’ve had this dish several ways. Most often, the sauce is a clear (sometimes thin) base with a tangy lemon finish. I find the lemon taste can sometimes overwhelm the dish and be a bit too much. I like this creamy lemon sauce, which cuts the lemon taste a bit but still leaves enough bright finish to be called piccata. This dish is easy enough for a weeknight dinner but pretty enough to impress.

Creamy Lemon Chicken Piccata

Yields Approximately 4 Portions | Prep Time :30 | Total Cook Time :30   

INGREDIENTS 

• 3 large chicken breasts, cutting the short end off then butterflying the remaining half (creating 3 pieces)
• 1 cup flour
• 1 tsp. salt
• 1 tsp. fresh pepper
• 2 tbsp. finely chopped fresh parsley
• 1 tsp. fresh-squeezed lemon juice (if you prefer a zippier lemon taste, experiment with a bit more)
• 2 tbsp. butter to brown chicken
• 2 tbsp. brined capers, drained 
• ½ cup dry white wine
• ½ cup chicken stock
• 1 cup heavy cream or crème fraîche (similar to sour cream but with a nuttier, more mellow taste)
• angel hair pasta

EQUIPMENT 

• sauté pan (or cast iron skillet)
• juicer (small hand juicer for lemon)
• pastry brush
• whisk 

DIRECTIONS 

1. In a shallow bowl or on a plate, mix flour, salt, pepper.
2. Begin water for pasta.
3. Bring butter to bubble in medium-high pan.
4. Place 3 or 4 chicken pieces in gallon-sized Ziploc bag. Close and pound to about ¾ inch thick.
5. Dredge chicken in flour mixture, tapping off excess, and place in pan. Be sure you hear a sizzle when placing the chicken down. Brown the chicken on both sides until they are golden, about 2-3 minutes on each side. This will essentially cook the chicken through. Place chicken aside and cover with foil.
6. Juice the lemon.
7. In the pan, scrape the brown bits loose from the chicken.
8. Add the lemon, wine, chicken stock, and half the parsley. Simmer until the liquid reduces to half.
9. Add the heavy cream or crème fraîche, whisking until blended well.
10. Add the chicken (and any reserve juices) and capers.
11. Drop angel hair pasta (or short-cooking pasta; if using thicker noodle, drop sooner according to time). 
12. Simmer chicken for another 3-5 minutes while pasta cooks to meld the flavors and rewarm the chicken. Be sure chicken is cooked through.
13. Serve chicken over pasta, topping with remaining parsley.
14. Cool and enjoy with a glass of white wine.