creamy sauce. Garlic – adds a sharp layer to your chicken. Lemon juice – It would not be piccata without it. It brings the acidity that this dish is known for. Use only fresh lemons.

Stir in lemon juice, capers, remaining butter and parsley. Give the skillet a shimmy and stir to help the sauce emulsify. Let sauce thicken slightly, about 2 minutes, then return chicken to pan ...

For the chicken ... sauce, deglaze the pan used for cooking the chicken with the wine. Simmer for 4-5 minutes, or until the liquid has reduced by about half, then stir in the cream, tarragon and ...

For this one-skillet classic, the delicious browned bits from seared chicken breasts and mushrooms get transformed into a rich, velvety pan sauce that's balanced with fresh lemon juice.

This delicious Italian dish of cheesy breadcrumbed chicken cooked in a creamy caper sauce is total comfort ... To make the chicken piccata, return the pan to the heat and add 1 tablespoon of ...