Season the all-purpose flour with salt and pepper in a shallow dish and mix well.
Dip the chicken breasts in the flour mixture, dredge any excess flour, and set aside.
In a skillet, add the olive oil and heat over medium-high. Add the chicken and sauté for 5 minutes on one side. Turn them over and sauté the other side for 5 minutes or until nicely browned and no juices run.
Remove the chicken breasts when done. Place them on a plate, cover them with aluminum foil, and keep them warm.
Add wine and chicken broth to the pan and bring to a boil. Add minced garlic. Cook until garlic is slightly brown and liquid nearly evaporates, about 2 minutes.
Add lemon juice, half of the parsley, and capers, and cook for another 3 to 5 minutes.
Add the heavy cream and incorporate it well.
Add the unsalted butter over low heat, swirl until melted.
Put the chicken back into the sauce, add some lemon slices, and sprinkle the remainder of the parsley.
Substitutions and variationsSmall changes can be made to this recipe.
Chicken thighs are excellent with this recipe. Following the same formula, adjust the cooking time as they cook slightly slower than the breasts.
Vegetable stock can replace chicken stock.
If there is no wine on hand, replace it with chicken stock. Do, however, mind the taste and season accordingly.
Storing and Reheating informationStore your creamy chicken piccata in an air-tight glass container in the refrigerator for a few days. Do not forget to add all the sauce to your chicken.Bring your chicken to room temperature once ready to enjoy it again.Warm in a skillet adding a couple of tablespoons of chicken stock.If you have very little sauce left over, you can recreate your sauce:
Add the chicken to a suitable skillet to hold all your pieces.
Add a couple of tablespoons of chicken stock, a tablespoon of heavy cream, and one teaspoon of lemon juice.
Bring to a slight boil, lower the heat, cover, and slowly warm up.