Creamy Chicken Piccata

• •2 large Chicken breasts
• • Salt
• • Freshly ground black pepper
• •1 teaspoon Garlic powder
• • Flour
• •4 tablespoons Butter
• •1 tablespoon Olive oil
• •1 Shallot
• •2 Garlic cloves
• •½ cup Chicken broth
• •1 tablespoon Fresh lemon juice
• •1 Lemon zest
• •1 tablespoon Brined capers
• •¼ cup Heavy/whipping cream
• • Fresh parsley
• • Freshly grated Parmesan cheese

Instructions

1. 1

   Begin by patting the chicken breasts dry using paper towels. If the chicken cutlets are not thin enough, place each breast between two pieces of plastic wrap and gently pound them until they reach an even thickness.

2. 2

   In a large skillet, heat 2 tablespoons of butter and the olive oil over medium-high heat. Once the butter is melted and the pan is hot, add the chicken cutlets in a single layer. Cook in batches if necessary to avoid overcrowding the pan. Brown the chicken for about 3-4 minutes per side, or until golden brown and cooked through. Transfer the cooked chicken to a plate and set it aside.

3. 3

   Reduce the heat to medium. Add the shallot, garlic, and the remaining 2 tablespoons of butter to the same skillet. Once the butter melts, scrape up any browned bits from the bottom of the pan, as they enhance the flavor. Deglaze the pan with chicken broth or white wine, then add the capers and stir thoroughly. Allow the sauce to simmer for approximately 2-3 minutes to reduce slightly.

4. 4

   Lower the heat to medium-low and slowly stir in the heavy cream. Gently simmer for another 2-3 minutes, stirring occasionally, until the sauce becomes creamy and slightly thickened. Add the fresh lemon juice on low heat. Taste the sauce and adjust seasoning with additional salt, pepper, or lemon juice as needed.

5. 5

   Return the cooked chicken and any accumulated juices from the plate back into the skillet. Spoon the creamy lemon-caper sauce over the chicken. Let everything simmer gently for 1-2 minutes to allow the chicken to warm through and absorb some of the sauce. Avoid boiling the sauce vigorously after adding the cream, as this could cause it to separate.

6. 6

   Transfer the finished chicken to plates and generously spoon the creamy piccata sauce and capers over the top. Garnish with fresh chopped parsley and, if desired, a little freshly grated Parmesan cheese. Serve immediately.