 |
.
.
Here is a great Italian recipe worth preparing for your family. I decided that the recipe needed a little less lemon flavor and so I added cream to the sauce, along with capers and the addition of one of our 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!
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.
Chicken in Lemon and Cream Sauce with Capers
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)
.
.
What you need to do:
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.
.,.
.
Delicious. I love lemon chicken, it’s one of the few things I learned how to prepare from my Italian MIL.
Have a nice day
That looks fabulous!
I’m saving this recipe for cooler weather. It looks absolutely delicious!
This looks wonderful! I love your addition of the cream – so rich and luxurious! Thanks for the shout out and I’m honored that you made this. You have incredible kitchen skills!
Looks delicious!
Wow, a tasty blog! How nice to find you. I’ll have to check back when I have time to start cooking. Point me to some easy recipes and we have a deal!
Happy SITS Saturday Sharefest!
Happy SITS Saturday Sharefest!
Yum yum! I’m sooo going to try this. And my eye caught the proscuitto wraps below – I will die!! On to them next. Great recipes.
Happy SITS Sharefest
Oh this sounds delicious and looks so lovely. Great site!
Happy Twirls
Oh boy, I am so craving this now! Love love love capers and the sauce just looks over the top. Perfect!
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
Lemon , butter and capers. You can’t go wrong with that.