Big Deborah
Region: US
Thursday 17 September 2026 00:20:37 GMT
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Melissa 🐝 :
I would love to try this. It looks so good. Thank you for sharing your recipe. 😊
2026-09-17 05:55:01
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NickelCandy :
Omg! I want to try this! Love your recipes!
2026-09-17 03:16:30
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🕸Kelli M🕸 :
I haven't even seen this sauce in the store yet. I'll be looking!
2026-09-17 04:53:32
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Sunniest Babs :
Show us how you make your chicken! Basics are good to share!
2026-09-17 13:57:58
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KarenBergan :
So good for us diabetics!
2026-09-17 03:58:42
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Big Deborah :
🍋 Lemon Garlic Butter Chicken Piccata Ingredients * 1½ lbs boneless, skinless chicken breasts, cut into bite-sized pieces * Salt, to taste * Black pepper, to taste * Garlic powder, to taste * 1 tablespoon olive oil * 1–2 tablespoons butter * 1 package Campbell’s Lemon Garlic Butter Cooking Sauce * Juice of 1 lemon * ¼ cup chicken broth * 2 tablespoons capers, drained * 2 tablespoons chopped fresh parsley * 8 oz angel hair pasta, for serving Directions 1. Cut the chicken into bite-sized pieces and season well with salt, pepper, and garlic powder. 2. Heat the butter and olive oil in a large skillet over medium-high heat. Add the chicken and pan-fry until golden brown and cooked through, about 6–8 minutes. Remove from the skillet and set aside. 3. Reduce the heat to medium. Pour the Campbell’s Lemon Garlic Butter Cooking Sauce into the same skillet, scraping up all those browned bits from the chicken. 4. Add ¼ cup chicken broth, the juice of 1 whole lemon, and 2 tablespoons drained capers. Stir everything together and let the sauce gently simmer for 2–3 minutes. 5. Return the chicken to the skillet and toss until completely coated. Let everything simmer together for another 2–3 minutes so the chicken absorbs some of that lemon-garlic-caper flavor. 6. Sprinkle with fresh parsley and serve over angel hair pasta, spooning plenty of sauce and capers over the top.
2026-09-17 00:25:18
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Linda Clark270 :
Yummy
2026-09-17 00:47:43
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