This Creamy Chicken Piccata with a light lemon sauce is exquisite and easy to prepare. Seasoned with parmesan and chives the chicken cooks up a crispy golden brown, then is slithered in a creamy, but light lemon sauce. The beautiful corn kernels add a sweet and tangy crunch to the chicken, It’s simply divine.
Most enjoyable with:
rice
noodles
sweet tea
Ingredients for this recipe:
4 boneless Chicken Breasts, halved
1 Egg
1 Garlic Clove, minced
1 teaspoon Salt
1 teaspoon Hot Sauce
1/3 cup Chicken Broth, divided
1/3 cup Lemon Juice, divided
1/2 cup Flour
1/2 cup Grated Parmesan Cheese
1/4 cup freshly chopped Chives or Parsley
2 Tablespoons Olive or Vegetable Oil
2 Tablespoons Unsalted Butter
1 1/4 cup Heavy Whipping Cream
1 can Whole kernel Corn (optional)
Instructions:
Preheat oven to 350*F. Prepare an 9x13 baking dish with 1 1/4 cups heavy whipping cream. Set aside.
Wash and pat chicken breasts dry. Cut into halves and flatten to 1/4-in thick and lightly season with salt and pepper.
In a shallow dish, whisk together 1 egg, 1 minced garlic clove, 1 teaspoon salt, 1 teaspoon hot sauce, 2 tablespoons chicken broth, and 2 tablespoons lemon juice. In another shallow dish combine 1/2 cup flour, 1/2 cup grated Parmesan cheese, and 1/4 cup fresh chives or parsley. Set aside.
Coat chicken with flour mixture, dip in egg mixture, then coat again with flour mixture.
In a large nonstick skillet on medium heat, cook chicken in 2 tablespoons oil and butter for 3-5 minutes on each side. Once cooked transfer to baking dish. Add in 1 can whole kernel corn then set aside.
Using the same skillet remove any large excess. Add in remaining lemon juice and chicken broth, sizzle for 1-2 minutes. Pour onto chicken and bake for 25-30 minutes.
Enjoy!
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XOXO,
Dina