@adalbertojacevedo: Creamy Lemon Caper Chicken Piccata Serves 4 | 30 minutes INGREDIENTS: • 2 large chicken breasts, sliced in half lengthwise into 4 thin cutlets (about 1.5 lbs) • 1/2 cup all-purpose flour • 1 tsp salt + 1/2 tsp black pepper + 1/2 tsp garlic powder • 3 tbsp olive oil • 3 tbsp unsalted butter, divided • 3 cloves garlic, minced • 1 cup chicken broth (low sodium) • Juice of 2 lemons + 3-4 thin lemon slices • 1/4 cup capers, drained + 1 tbsp caper brine • 1/3 cup heavy cream (optional, for that creamy version in your photo) • 2 tbsp fresh parsley, chopped + more for garnish STEPS: 1. Prep & Pound: Pat chicken dry. Place between parchment and pound to 1/4-inch even thickness. Season both sides with salt, pepper, garlic powder. 2. Dredge: Lightly coat each cutlet in flour, shake off excess. Don’t skip this — it’s what gives you that golden crust and thickens the sauce. 3. Sear Golden: In large cast iron skillet over medium-high heat, heat olive oil + 1 tbsp butter. Sear chicken 3-4 min per side until golden. Remove and set aside. You want fond (those brown bits) left in the pan. 4. Build The Sauce: Same pan, lower to medium. Add remaining 2 tbsp butter + garlic, 30 seconds until fragrant. Add broth to deglaze, scraping the pan. Add lemon juice, lemon slices, capers + brine. Simmer 2-3 min until reduced by half. 5. Make It Creamy (your photo style): Whisk in heavy cream. Let it bubble gently until silky and slightly thickened, about 1 minute. Taste — it should be bright, salty, buttery. 6. Finish: Return chicken to pan, spoon that creamy lemon caper sauce all over. Simmer 2 min just to heat through. Sprinkle parsley. To Serve: Serve right from the skillet on that light board you love, with the sauce spooned over. Great with angel hair, mashed potatoes, or just crusty bread to soak it up. Pro Tips: • Don’t overcrowd the pan — sear in batches or you’ll steam. • Use fresh lemons, not bottled — huge difference. • For a lighter classic version, skip the cream and add 2 tbsp extra butter at the end. #food #EasyRecipe #chickenpiccata #italianfood #foryoupage

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Saturday 08 August 2026 22:36:08 GMT