Creamy Chicken Piccata

  • 1 - 1.25 pound chicken breast tenders 
    • (or 2 boneless, skinless chicken breasts - butterflied and sliced in half)
  • 4 Tbsp butter, divided
  • 2 Tbsp extra virgin olive oil (EVOO)
  • 1 cup chicken broth (Swanson’s low sodium chicken broth)
  • 1/3 cup freshly squeezed lemon juice
  • 1/3 cup white wine, chilled  (a medium to dry wine – not sweet)
  • 2 Tbsp capers, drained
  • 2 Tbsp sundried tomatoes, chopped
  • 1 Tbsp Italian parsley, chopped (optional for garnish)
  • 1 fresh lemon for garnish
  • ½ - 1 cup heavy cream
  • flour 
  • kosher salt & fresh cracked black pepper to taste
  • linguini pasta


To speed up your prep, consider using pre-cut chicken tenders.  If using whole breasts, slice chicken breasts diagonally into medallions (~ 3-4 each).  Pound chicken pieces between plastic wrap until very thin and even thickness. Season chicken with salt and pepper.   Dredge the chicken pieces lightly in flour and shake off the excess.  Add the 2 Tbsp EVOO and 2 Tbsp butter to a pan.  When they start sizzling, add in a few of your prepared chicken pieces.  Saute the chicken on med-high heat for about 3 minutes on each side until light brown. They will cook pretty fast since they are so thin.  Remove and keep warm.  You don’t want to crowd the pan, so it takes a few pans full to get it all done.  I can usually get about 3 pieces of chicken per pan in each batch.

At this point, you can start heating your water for the linguini. When water comes to a boil, add pasta and cook according to package directions, about 10 - 11 min.

On med-high heat, add 1/3 cup white wine to deglaze the pan that the chicken was cooked in and reduce.  Scrape up all the fond (browned bits stuck to the bottom) to incorporate all the flavors into the sauce.  Add in 1 cup chicken broth, 1/3 cup lemon juice, 2 Tbsp capers, and 2 Tbsp sun dried tomatoes.  Bring to a boil, then reduce the sauce by half, then add the remaining 2 Tbsp cold butter and 1/2 - 1 cup heavy cream.  Adjust seasonings and add chicken back to the sauce. Garnish with chopped parsley.  Plate the chicken over your drained linguini with sauce, parsley, and thinly cut lemon slices for garnish.