Easy Chicken Lemon PIccata
A few simple ingredients to make this delightful dish everyone will enjoy
Calories 1257kcal
Ingredients
- 2 Large Chicken Breasts halved lengthwise
- ¼ Cup All Purpose Flour
- Salt and Pepper to taste
- 2 Tbsp Butter unsalted
- 1 Tbs Vegetable Oil
- ¾ Cup Chicken stock or water
- ¼ Cup Heavy Cream
- ¼ Cup Lemon Juice
- 2 Tsp Caper drained and rinsed
- 1 Can Campbell’s Cream of Chicken Soup
- ½ Lemon sliced thinly widthwise
- ¼ Cup Chopped Fresh Parsley for garnish
Instructions
- In a bowl, add salt and pepper to flour before coating the halved chicken breasts in the flour mixture.
- Next, heat up the butter and vegetable oil in a large non stick pan over medium to medium-high heat. Saute the floured chicken in the butter/oil for about 4 minutes per side, until golden brown. Work in batches to not overcrowd the chicken. Remove from the pan and set aside on paper towel.
- Add water and heavy cream to the pan and scrape all chicken residue from the bottom of the pan.
- Reduce to a simmer for about 5 mins or until about ¼ of the liquid has evaporated.
- Whisk in the lemon juice and capers and continue to cook another 2 minutes, stir in the Campbell’s Cream of Chicken Soup and bring to a simmer again.
- Simmer the sauce
- Place the sauteed chicken into the Campbell’s Cream of Chicken soup sauce
- Garnish with fresh chopped parsley and lemon slices.
- Serve over your favorite sides such as white rice, or pasta.
Nutrition
Calories: 1257kcal | Carbohydrates: 42g | Protein: 107g | Fat: 73g | Saturated Fat: 43g | Cholesterol: 436mg | Sodium: 1133mg | Potassium: 2126mg | Fiber: 3g | Sugar: 6g | Vitamin A: 2974IU | Vitamin C: 78mg | Calcium: 96mg | Iron: 5mg