Chicken piccata is a delicious dish that is perfect for any occasion. These crispy pork rinds coated chicken and served in a creamy sauce are easy to make in less than 45 minutes using only one pan - and it's the perfect dish the whole family will love!
1teaspoonarrowrootmixed into 1 tablespoon water - optional
¼cupcapers
3tablespoonlemon juice
⅓cupfresh chopped parsley
½teaspoonsalt
¼teaspoonblack pepper
Instructions
Butterfly the chicken breasts and then cut to make 4 thin breasts
Whisk the egg and add it to a shallow pan. Add the breadcrumbs to another shallow pan. Dredge each chicken breast in the egg then in the breadcrumbs and set aside on a plate.
Heat butter in a large skillet over medium-high heat and fry chicken 3-4 minutes per side until cooked through.
Remove chicken from pan and cover.
Reduce heat to medium, add the minced garlic and fry 2-3 minutes in remaining butter.
Reduce heat to low and add broth and cream. Bring to a simmer and season with salt & pepper.
Add in half the capers and cook for 2-3 minutes. For a thicker sauce, add in arrowroot & water mixture.
Replace chicken back into the pan and simmer very gently for 3-4 minutes.
Add lemon juice and simmer for another 2-3 minutes, stirring frequently.
Serve topped with remaining capers and lemon slices and fresh parsley.
Recipe Notes
For a thicker sauceMix 1 teaspoon of arrowroot or corn starch with 1 teaspoon of water and pour it into the sauce. It will start to thicken instantly.