Lemon Cream Sauce Chicken Piccata
This elegant Lemon Cream Sauce Chicken Piccata is a delightful blend of flavors that will impress your family and guests alike. Inspired by a recipe shared during a family visit, the dish features tender, sautéed chicken breasts soaked in a rich, creamy lemon sauce with a hint of vermouth. The bright, citrusy tones combined with the creamy texture create a delicious balance that elevates a simple chicken dinner into a gourmet experience. Perfectly paired with pasta or steamed vegetables, this dish is sure to become a favorite in your cooking repertoire.
6
Servings
500
Calories
10
Ingredients
Ingredients
boneless skinless chicken breasts
6 (pounded to 1/2-inch thickness)
butter
1/4 cup (melted)
dry vermouth
2 tablespoons (none)
fresh lemon juice
2 tablespoons (none)
grated lemon peel
2 teaspoons (none)
whipping cream
3/4 cup (none)
low-salt chicken broth
1/2 cup (none)
freshly grated Parmesan cheese
1/2 cup (divided)
chopped fresh parsley
to taste (for garnish)
lemon wedge
optional (for garnish)
Instructions
1
Begin by gently pounding the chicken breasts between two sheets of plastic wrap until they reach about 1/2-inch in thickness. Season both sides with salt and freshly ground black pepper.
2
In a large, heavy skillet, melt the butter over medium-high heat. Once melted and bubbling, carefully add the seasoned chicken breasts. Sauté the chicken for approximately 3 minutes on each side, or until golden brown and cooked through. Transfer the cooked chicken to a platter, covering it loosely with foil to keep it warm.
3
Once the chicken is removed, pour out the excess butter from the skillet. Add the dry vermouth, fresh lemon juice, and grated lemon peel to the skillet, scraping up any browned bits from the pan. Bring the mixture to a boil for about 1 minute.
4
Lower the heat to medium and add in the whipping cream and low-salt chicken broth, along with any juices that collected from the chicken. Allow the sauce to boil gently for about 8 minutes, or until it thickens to a desirable sauce consistency.
5
Stir in 1/4 cup of the freshly grated Parmesan cheese until well incorporated. Taste and adjust the seasoning of the sauce with additional salt and pepper as needed.
6
Arrange the sautéed chicken on a serving platter and pour the luscious lemon cream sauce generously over the top. Sprinkle with the remaining Parmesan and garnished with fresh chopped parsley. Optionally, serve with lemon wedges on the side for an added citrus burst.
Nutrition Information
30
Fat
4
Carbs
40
Protein
Frequently Asked Questions
Frequently Asked Questions
What is Lemon Cream Sauce Chicken Piccata?
It is an elegant dish featuring tender, sautéed chicken breasts served in a rich, creamy lemon sauce flavored with dry vermouth and Parmesan cheese.
How many servings does this recipe make?
This recipe yields 6 servings.
How should I prepare the chicken breasts?
The chicken breasts should be boneless and skinless, and they should be gently pounded between two sheets of plastic wrap until they reach approximately 1/2-inch thickness.
What are the key ingredients for the sauce?
The sauce is made from dry vermouth, fresh lemon juice, grated lemon peel, whipping cream, low-salt chicken broth, and freshly grated Parmesan cheese.
How long do I cook the chicken?
Sauté the chicken breasts for approximately 3 minutes on each side in melted butter until they are golden brown and cooked through.
What is the purpose of dry vermouth in this recipe?
Dry vermouth is used to deglaze the pan, helping to scrape up the browned bits for extra flavor and adding a subtle herbal acidity to the lemon sauce.
Can I use a substitute for whipping cream?
While whipping cream provides the richest texture for the lemon cream sauce, you could try heavy cream as a direct substitute.
How long does it take for the sauce to thicken?
Once the cream and broth are added, allow the sauce to boil gently for about 8 minutes until it reaches your desired consistency.
How much Parmesan cheese do I need?
The recipe calls for 1/2 cup of freshly grated Parmesan cheese, which is divided: half is stirred into the sauce and half is sprinkled on top.
What is the calorie count per serving?
Each serving contains approximately 500 calories.
Is this recipe low in carbohydrates?
Yes, this dish is relatively low-carb, containing only 4 grams of carbohydrates per serving.
How much protein is in one serving?
Each serving provides 40 grams of protein.
What is the fat content per serving?
There are 30 grams of fat per serving in this recipe.
What should I serve with Chicken Piccata?
It pairs perfectly with pasta or steamed vegetables to soak up the luscious lemon cream sauce.
Do I need to season the chicken before cooking?
Yes, you should season both sides of the pounded chicken breasts with salt and freshly ground black pepper before sautéing.
Why do I need to scrape the pan after adding liquids?
Scraping the pan, also known as deglazing, incorporates the 'fond' or browned bits of chicken and butter into the sauce for depth of flavor.
Can I use bottled lemon juice?
Fresh lemon juice is highly recommended for the best citrusy tones, especially since the recipe also requires grated lemon peel.
Is it necessary to use low-salt chicken broth?
Low-salt broth is recommended to control the sodium levels, especially since Parmesan cheese and butter already add salt to the dish.
How do I garnish this dish?
Garnish with freshly chopped parsley, the remaining Parmesan cheese, and optional lemon wedges.
What should I do with the juices that collect on the chicken platter?
Make sure to add those juices back into the skillet when simmering the sauce to ensure no flavor is lost.
Can this recipe be considered a gourmet meal?
Yes, the combination of vermouth, cream, and citrus elevates the simple chicken into a gourmet dining experience.
Should I cover the chicken after it is cooked?
Yes, transfer the cooked chicken to a platter and cover it loosely with foil to keep it warm while you prepare the sauce.
What kind of skillet is best for this recipe?
A large, heavy skillet is best for even heat distribution and for sautéing multiple chicken breasts at once.
How much butter is needed?
You will need 1/4 cup of butter to sauté the chicken.
What if I don't have fresh parsley?
While fresh parsley is preferred for its bright color and mild flavor, you can omit it or use a small amount of dried parsley as a substitute.
Is this a fast recipe to prepare?
With a preparation time that involves quick sautéing and about 8-10 minutes of sauce reduction, it is considered an easy and relatively fast recipe.
Does this recipe contain fiber?
According to the nutritional profile, this recipe does not contain a significant amount of fiber.
Can I double the recipe?
Yes, you can double the ingredients for a larger group, but you may need to sauté the chicken in batches to avoid crowding the pan.
What type of Parmesan cheese works best?
Freshly grated Parmesan cheese is best as it melts more smoothly into the cream sauce than pre-shredded varieties.
Is there any sugar in this dish?
No, the nutritional profile indicates that there is no sugar added to this recipe.