Creamy chicken piccata

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March 3, 2020

Creamy Chicken Piccata - The easiest chicken piccata ever! With tender and juicy chicken drumsticks + the most heavenly cream sauce. 30 min, from start to finish. YES!!

The easiest chicken piccata of all! With tender and juicy chicken drumsticks + the most heavenly cream sauce. 30 min, from start to finish. YES!!

Creamy Chicken Piccata - The easiest chicken piccata ever! With tender and juicy chicken drumsticks + the most heavenly cream sauce. 30 min, from start to finish. YES!!

How do you like your chicken piccata? Because i like mine Extra extra creamy. You know, so you have enough sauce for your vegetables, your pasta, or you know, for the crispbread to absorb all the good pieces.

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So that's exactly what we have here. Extra-extra creamy as I call it. And you know I love using skinless, boneless chicken thighs, but as always, you can substitute chicken breasts if you prefer white meat. You will still have all the spicy goodness you have!

Serve with the wine you cook with in this recipe, you don't need to waste it!

Creamy Chicken Piccata - The easiest chicken piccata ever! With tender and juicy chicken drumsticks + the most heavenly cream sauce. 30 min, from start to finish. YES!!

Creamy chicken piccata

The easiest chicken piccata of all! With tender and juicy chicken drumsticks + the most heavenly cream sauce. 30 min, from start to finish. YES!!

entry

Creamy chicken piccata

15 minutes 15 minutes

Chungah Rhee

Ingredients:

  • 1 1/2 pounds boneless, skinless chicken thighs
  • Kosher salt and freshly ground black pepper, to taste
  • 5 1/2 tablespoons all-purpose flour, divided
  • 1 tablespoon of canola oil
  • 1 tablespoon unsalted butter
  • 1 1/4 cups chicken broth
  • 1/4 cup dry white wine
  • 3 tablespoons of freshly squeezed lemon juice
  • 2 tablespoons thick cream
  • 2 tablespoons chopped fresh parsley leaves
  • 1/4 cup capers, drained

Addresses:

  1. Season the chicken with 1 teaspoon of salt and 1/2 teaspoon of pepper. Drain chicken into 4 tablespoons of flour until evenly coated.
  2. Heat the canola oil and butter in a medium skillet over medium heat.
  3. Working in batches, add chicken to skillet in a single layer and cook until golden and well cooked, reaching an internal temperature of 165 degrees F, about 4-5 minutes per side; set aside. Reduce heat to medium-low.
  4. Beat the remaining 1 1/2 tablespoons of flour until lightly browned, about 1 minute.
  5. Gradually add chicken stock, wine, and lemon juice. Bring to a boil; Reduce heat and simmer, stirring occasionally, until reduced and thickened slightly, about 3 minutes. Add thick cream, parsley, and capers; season with salt and pepper to taste. Return the chicken to the pan.
  6. Serve immediately.

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