Creamy Lemon Butter Chicken Breast
Thin chicken breasts are coated in flour and egg, pan-fried until tender, and finished in a creamy lemon butter sauce with white wine and briny capers. It combines the delicate coating of Chicken Francese with the bold lemon-caper flavors of Chicken Piccata.
Servings: 8 servings
Calories: 328kcal
Cost: $20
Equipment
- 1 large skillet
- 1 large plate
- 1 Small bowl
Ingredients
Chicken breast
- 3 chicken breasts, sliced thin and tenderized
- ½ cup flour
- 1 teaspoon salt
- 1 teaspoon garlic powder
- ½ teaspoon black pepper
- ¼ cup olive oil, more as needed for frying
Creamy Lemon Sauce
- 2 tablespoon olive oil
- 2 shallots, minced
- 2 cloves garlic, minced
- 1 teaspoon crushed red pepper
- ¼ cup fresh lemon juice
- 1 cup white wine
- 1 cup chicken stock
- 1 tablespoon capers
- ½ cup heavy cream
- 3 tablespoon cold unsalted butter
- 2 tablespoon fresh chopped parsley
- 2 tablespoon basil, julienned
Instructions
- On a plate, combine flour, garlic powder, salt, and black pepper. Whisk together eggs and Parmigiano Reggiano in a bowl.
- Dredge each chicken cutlet in the seasoned flour, shaking off any excess. Then dip the chicken in the egg mixture, letting excess egg drip off before transferring it to the skillet.
- Heat ¼ cup olive oil in a large skillet over medium heat. Once shimmering, place the chicken in the skillet, working in batches as needed. Fry each side for 3-4 minutes or until lightly golden.
- Add two more tablespoon of olive oil to the skillet if it appears dry. Stir in the shallots, garlic, and crushed red pepper and sauté for 1-2 minutes, stirring often.
- Stir in the fresh lemon juice and wine and use a wooden spoon to scrape the brown bits from the bottom of the pan. Simmer for 2-3 minutes, then stir in the chicken stock and capers. Simmer for an additional 5 minutes.
- Lower the heat to medium-low and pour in the heavy cream. Bring to a very gentle simmer. Do not allow the sauce to boil.
- Return the chicken to the sauce and continue to simmer until the chicken reaches 160°F. You can do this in batches if necessary, but the chicken can be on top of each other. Remove the chicken from the skillet and set it on a plate.
- Continue to simmer the sauce until it is thickened enough to be able to coat the back of a spoon. Remove from the heat and stir in the cold unsalted butter until it is completely incorporated into the sauce. Stir in the fresh chopped basil and parsley. Pour the sauce over the chicken and serve!
Video
Notes
- Only dredge and dip as much chicken as you can put in the skillet at a time. Doing it ahead of time will result in the egg dripping off the chicken and the chicken absorbing all of the flour.
- You don't need to cook the chicken all the way through when frying because you will finish cooking it in the sauce at the end.
Nutrition
Calories: 328kcal | Carbohydrates: 10g | Protein: 20g | Fat: 23g | Saturated Fat: 8g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Trans Fat: 0.2g | Cholesterol: 83mg | Sodium: 652mg | Potassium: 422mg | Fiber: 1g | Sugar: 2g | Vitamin A: 563IU | Vitamin C: 7mg | Calcium: 38mg | Iron: 1mg
