Chicken in Lemon Cream Sauce . . . Pollo in Salsa di Limone e’ Crema

chicken in lemon and caper sauce

Here is a great Italian recipe worth preparing for your family:   Chicken in Lemon Cream Sauce .
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I like sauces on chicken to have a slightly LESS lemon flavor and to accomplish this I add cream to the sauce, along with capers and the addition of my favorite Italian spice blends.   Since we love capers, this version is a little bit ‘Piccata’ too. But that’s what makes cooking so much fun — all the experimenting!
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This recipe is truly one that would be served in an excellent Italian restaurant — it’s that yummy!
The chicken is so tender, the breading is so delicate, the combination of the lemon, cream and spices is just perfect.
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Chicken in Lemon Cream Sauce

What You Need:

  • 1-1/2 pounds skinless, boneless chicken breasts
  • 1 cup flour
  • 1 Tbsp. cornstarch
  • Mrs. Dash Garlic and Herb Blend
  • Freshly ground Italian sea salt
  • Freshly ground black pepper
  • 2 Tbsp. butter
  • 2 Tbsp. canola oil
  • 4 large cloves garlic, minced
  • 1/4 cup minced onion
  • 1 lemon to 1-1/2 lemons
  • 1-1/2 cups chicken broth (brodo, which I prepare ahead and freeze)
  • 1 cup heavy cream
  • 1/3 cup capers, drained
  • 1/4 cup fresh Italian flat-leaf parsley, chopped
  • Pasta, such as Fettuccine, Linguine or Spaghettini
  • Freshly ground Parmigiana Reggiano (I grind ahead of time and freeze)

Instructions

  • Preheat oven to 400 degrees.
  • Get a large pot of water boiling for the pasta.
  • Tenderize the chicken breasts by pounding them to a thickness of about 1/2" to 1" thick.
  • In a flat bowl, mix the flour and cornstarch.
  • Rinse the chicken breasts under cold water, but do not dry.
  • Season to preference level of fresh sea salt, black pepper and Mrs. Dash Garlic and Herb Blend.
  • Dredge the seasoned chicken breasts in the flour mixture.
  • In a large oven proof skillet over medium heat melt the butter and canola oil together.
  • Add the chicken breasts and cook on each side until golden brown.
  • Remove the chicken from the pan.
  • Add the garlic and onion, saute over medium-low heat until tender and golden.
  • Add the chicken back into the pan.
  • Squeeze the juice of the lemons over the chicken breasts.
  • Add the chicken broth.
  • Add the cream.
  • Add the capers.
  • Season again with sea salt, black pepper and Mrs. Dash Garlic and Herb Blend.
  • Finish cooking the chicken breast and sauce in the oven about 15 minutes or until chicken is cooked through.
  • While the chicken is baking, cook the pasta to "al dente" (to the tooth).
  • When finished baking, take the pasta to the plates, lay the chicken breasts on top, ladle/spoon the sauce all over the chicken and the pasta.
  • Sprinkle freshly grated Parmigiana Regiano cheese on the chicken and pasta.
  • Garnish with chopped Italian parsley and slivers of lemon rind or slices of fresh lemon.
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Comments

  1. says

    I misplaced your email again! To answer your question– I’m not a teacher. I’m an Admin. Asst. to the Counseling Dept. at a high school. I wear many hats, and I love the kids.
    Stealing carrots from the equines again? As long as you don’t steal their oats to make granola! I bought some squash blossoms, so I can try your recipe. Off to sleep…
    Debby

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