A delightful twist on the classic chicken piccata, featuring fresh herbs and a creamy lemon sauce.
Pound the chicken cutlets to an even thickness, about 1/2 inch.
Pounding the chicken ensures even cooking and tender texture.
Season the chicken with salt and pepper, then dredge in flour, shaking off excess.
Coating the chicken lightly in flour helps create a golden crust.
Heat olive oil in a sauté pan over medium-high heat and cook the chicken for 3-4 minutes per side until golden brown. Remove and set aside.
Avoid overcrowding the pan to ensure proper browning.
In the same pan, sauté garlic until fragrant, then deglaze with white wine.
Scrape the bottom of the pan to incorporate flavorful bits into the sauce.
Add chicken broth, lemon juice, and cream to the pan, stirring to combine.
Simmer the sauce gently to meld the flavors.
Return the chicken to the pan and cook for 2-3 minutes, spooning sauce over the top.
This step ensures the chicken absorbs the sauce's flavors.
Garnish with fresh parsley and serve with a lemon slice on top.
Adding fresh herbs at the end enhances the dish's aroma and presentation.
Continue in our app for the best experience
