Plat
Creamy Chicken Piccata with Sun-Dried Tomatoes
45 minPour 4Nutri-Score C€€
C
45 min
45 minCreamy Chicken Piccata with Sun-Dried Tomatoes
ce qu’il vous faut
Ingrédients
chicken breast (thinly sliced)Viandes600 g
salt (to taste)Épices5 g
black pepper (to taste)Épices2 g
flour (for coating, plus 1 tbsp for the sauce)Épicerie60 g
olive oilÉpicerie30 ml
salted butter (divided (2 tbsp for cooking, 6 tbsp for the sauce))Produits laitiers115 g
garlic (cloves, minced)Fruits et légumes2 morceaux
onion (diced)Fruits et légumes1 morceau
chicken brothÉpicerie360 ml
lemon (juiced)Fruits et légumes1 morceau- capers (drained)Épicerie35 g
- sun-dried tomatoes (chopped)Épicerie30 g
heavy creamProduits laitiers80 ml
fresh parsley (chopped)Fruits et légumes10 g
angel hair pasta (for serving)Céréales300 g
par portion
Nutrition
703kcal
- Glucides
- 61 g
- Protéines
- 41 g
- Lipides
- 33 g
ce que vous utiliserez
Ustensiles
Poêle
Plaque de cuisson- Marmite
pas à pas
Préparation
- Étape 1
Season and flour the chicken
- Season the thinly sliced chicken breast with salt and pepper.
- Coat the chicken in flour, shaking off the excess.
- Étape 2
Sear the chicken
- Heat olive oil and salted butter in a skillet over medium heat.
- Once the butter is melted, cook the chicken until golden brown, about 5 minutes per side.
- Remove the chicken from the pan and set aside.
- Étape 3
Cook the garlic and onion
- In the same pan, add the minced garlic and diced onion.
- Cook until the vegetables are tender.
- Étape 4
Build and thicken the sauce
- Pour in the chicken broth, lemon juice and flour.
- Stir and let the sauce thicken.
- Étape 5
Make the sauce rich and creamy
- Add the butter, capers, sun-dried tomatoes and heavy cream.
- Stir everything together and simmer until the sauce is rich and creamy.
- Étape 6
Finish with the chicken and parsley
- Return the chicken to the pan.
- Finish with fresh chopped parsley.
- Étape 7
Serve
- Serve the chicken and sauce over angel hair pasta.
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