Creamy Chicken Piccata

Name: Creamy Chicken Piccata with Lemon-Caper Sauce
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4 servings
Cuisine: Italian-American
Ingredients: 4 boneless, skinless chicken breasts, pounded thin; 1 cup dry white wine (like Chardonnay); 1 large shallot, minced; 2 cups heavy whipping cream; 1 cup unsalted butter, cubed; 1/2 cup lemon juice; 1/2 cup capers, drained; 2 tbsp caper brine; 1/4 cup béchamel sauce, prepared; 1 cup all-purpose flour; salt, to taste; black pepper, to taste; 2 large eggs, beaten; 2 tbsp olive oil; cooked herbed rice, for serving; roasted vegetables, for serving

This creamy chicken piccata swaps the traditional acidic sauce for a rich, buttery lemon-caper cream sauce. Thin-pounded breasts are prepared Doré style with egg wash and flour, then pan-seared until golden and finished with a velvety sauce.

🌍Italian-American 🏷️Chicken piccata 🏷️Creamy chicken 🏷️Chicken 🏷️Piccata Comfort food

🏷️

-0:00

oldscoolkevmoonTikTok

Total

35 min

Servings

4

Difficulty

Medium

Est. Cost

$29–$48

Recipe Source

View original recipe

From TikTok · by oldscoolkevmo

-0:00

oldscoolkevmoonTikTok

Ingredients

4 boneless, skinless chicken breasts, pounded thin
1 cup dry white wine (like Chardonnay)
1 large shallot, minced
2 cups heavy whipping cream
1 cup unsalted butter, cubed
1/2 cup lemon juice
1/2 cup capers, drained
2 tbsp caper brine
1/4 cup béchamel sauce, prepared
1 cup all-purpose flour
salt, to taste
black pepper, to taste
2 large eggs, beaten
2 tbsp olive oil
cooked herbed rice, for servingoptional
roasted vegetables, for servingoptional

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Instructions

1
To make the sauce, combine the white wine and minced shallots in a medium saucepan.
2
Place the saucepan over medium-high heat and reduce the mixture until it is almost dry.
3
Pour in the heavy whipping cream, followed by the cubed butter and lemon juice.
4
Whisk continuously as the butter melts to combine the ingredients.
5
Add the capers and a splash of their brine to the sauce.
6
For a final thickening, whisk in the prepared béchamel sauce until the sauce is smooth and has reached your desired consistency. Keep warm.
7
To prepare the chicken, set up a dredging station with two shallow dishes. In the first, combine the all-purpose flour with salt and pepper. In the second, place the beaten eggs for the egg wash.
8
Heat olive oil on a large griddle or skillet over medium-high heat.
9
Dredge each chicken breast first in the seasoned flour, shaking off any excess.
10
Next, dip the floured chicken into the egg wash, ensuring it's fully coated.
11
Carefully place the coated chicken onto the hot griddle. Cook for 3-4 minutes per side, until golden brown and cooked through.
12
To serve, place a bed of herbed rice on a plate. Top with a piece of cooked chicken and a side of roasted vegetables.
13
Ladle a generous amount of the creamy piccata sauce over the chicken and rice. Serve immediately.

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Tips & Notes

Pro tips

Pound chicken evenly to 1/4-inch to ensure even cooking and prevent overcooking the thinner edges.
Sear on high heat without moving the breasts for 3-4 minutes per side to develop the golden Doré crust before finishing in the cream sauce.
Add cream slowly at the end and keep heat moderate; high heat can cause cream to break or separate.
Taste before finishing—adjust lemon juice and caper brine balance to cut through the richness of the butter and cream.

Substitutions

Dry white wine → dry vermouth or chicken broth (use equal amount; broth will be less acidic)
Heavy whipping cream → half-and-half or crème fraîche (sauce will be thinner; use slightly less)
Unsalted butter → salted butter (reduce added salt elsewhere in the recipe)
All-purpose flour → cornstarch (use 2 tbsp instead of 1 cup for dusting; creates thinner crust)

Storage & make-ahead

Store refrigerated in an airtight container up to 3 days. Reheat gently over low heat with a splash of broth or cream to restore sauce consistency.

Common Questions

What does Doré style mean for chicken?

Doré style means lightly flouring the chicken, dipping it in beaten egg wash, then pan-searing it until golden. This creates a delicate, crispy exterior.