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Creamy Chicken Piccata with Sun-Dried Tomatoes
45 minServes 4Nutri-Score C€€
C
45 min
45 minCreamy Chicken Piccata with Sun-Dried Tomatoes
what you need
Ingredients
chicken breast (thinly sliced)Meat600 g
salt (to taste)Spices5 g
black pepper (to taste)Spices2 g
flour (for coating, plus 1 tbsp for the sauce)Pantry60 g
olive oilPantry30 ml
salted butter (divided (2 tbsp for cooking, 6 tbsp for the sauce))Dairy115 g
garlic (cloves, minced)Produce2 pieces
onion (diced)Produce1 piece
chicken brothPantry360 ml
lemon (juiced)Produce1 piece- capers (drained)Pantry35 g
- sun-dried tomatoes (chopped)Pantry30 g
heavy creamDairy80 ml
fresh parsley (chopped)Produce10 g
angel hair pasta (for serving)Grains300 g
per serving
Nutrition
703kcal
- Carbs
- 61 g
- Proteins
- 41 g
- Fat
- 33 g
what you’ll use
Tools
Frying pan
Stovetop- Stockpot
step by step
Method
- Step 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.
- Step 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.
- Step 3
Cook the garlic and onion
- In the same pan, add the minced garlic and diced onion.
- Cook until the vegetables are tender.
- Step 4
Build and thicken the sauce
- Pour in the chicken broth, lemon juice and flour.
- Stir and let the sauce thicken.
- Step 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.
- Step 6
Finish with the chicken and parsley
- Return the chicken to the pan.
- Finish with fresh chopped parsley.
- Step 7
Serve
- Serve the chicken and sauce over angel hair pasta.
most cooked first