Creamy Chicken Piccata

Creamy Chicken Piccata

12

"Lightly breaded chicken breasts are served with a tangy lemon and thyme cream sauce in this quick and tasty preparation."
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Ingredients

30 m servings 321 cals
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Original recipe yields 4 servings

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Nutrition

  • Calories:
  • 321 kcal
  • 16%
  • Fat:
  • 13.8 g
  • 21%
  • Carbs:
  • 11.5g
  • 4%
  • Protein:
  • 36.2 g
  • 72%
  • Cholesterol:
  • 179 mg
  • 60%
  • Sodium:
  • 112 mg
  • 4%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  1. Season chicken, if desired, with salt and ground black pepper. Dip chicken in flour, then eggs, coating well. Heat 1 tablespoon olive oil in 12-inch nonstick skillet over medium heat and cook chicken, turning once, 5 minutes or until thoroughly cooked. Remove chicken and set aside.
  2. Heat remaining 1 tablespoon olive oil in same skillet and cook shallots and thyme, stirring occasionally, 2 minutes or until shallots are tender. Stir in lemon juice and cook 1 minute. Stir in Sauce, parsley and lemon peel; heat through. Spoon sauce over chicken and serve, if desired, with hot cooked rice or pasta.
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Reviews

12
  1. 21 Ratings

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Most helpful positive review

We are huge piccata fans and this was an easy, fast take on an easy classic. I actually used the Bertolli Alfredo with mushrooms and it was delicious. I also used a package of Perdue chicken t...

Most helpful critical review

This was an okay dish. Chicken was delicious but, I always prepare my chicken this way when making a dish with a sauce. My husband enjoyed it. I don't know if I will make this again but, was ...

We are huge piccata fans and this was an easy, fast take on an easy classic. I actually used the Bertolli Alfredo with mushrooms and it was delicious. I also used a package of Perdue chicken t...

Made with my cooking class and they enjoyed making and eating it! Very tasty chicken with a marvellous sauce. It was not dry (as chicken can be) and the sauce was a nice touch.

Love this recipe! Very easy to make. The only thing I did different was dip the chicken in flour, then in the egg, and then into japanese bread crumbs. I then place into skillet. I always make ...

This has to be the BEST dish I have ever cooked/eaten (and I cook and eat a lot)!!!!! Unbelievably amazing. Of course, I did adjust it slightly... but that's my little secret. :) Following the ...

This was an okay dish. Chicken was delicious but, I always prepare my chicken this way when making a dish with a sauce. My husband enjoyed it. I don't know if I will make this again but, was ...

My husband and I really enjoyed this. (He said I could make it again, even with company) I tried it because I wanted to start with something I knew we liked (Bertoli alfredo sauce) and branch ou...

This was really good! The coating on the chicken browns up really nicely and the sauce had a good flavor. I didn't have thyme so I chopped up a couple of basil leaves and threw them in the sau...

Mmmmm.... I've never beat chicken before cooking it,made the chicken very tender! Mixed up the flour then egg part, did it backwards. Didn't have thyme or Bertolli sauce, added minced garlic t...

This was very yummy. My picky husband has declared I make this next time we have company over for diner!