Got this recipe off Pinterest here http://tastesbetterfromscratch.com/creamy-lemon-chicken-piccata/. It turned out pretty tasty (better than it looks in my opinion). We made the garlic bread similarly to the pioneer woman’s “the bread” recipe, thank you Ree for that gem! And the broccoli is just steamed with butter… simple yet satisfying. Because we had people over to visit, I doubled the recipe to be sure I had enough.
I started by preparing everything because once you get going, it only takes about 20 minutes to cook total for everything. I cut the broccoli into florets, sliced the chicken breasts length wise (like butter flying but all the way through, cut a loaf of French Bread length wise, and spread with “garlic butter spread” being sure to make t to all the edges.
Preheat the oven to 350 degrees. Heat a deep pan had filled with water to boiling. Prepare the chicken by salting and peppering both sides of each half chicken breast. In 2 shallow bowls, put 1/2 C flour in one, 2 eggs and 2 tbsp water in the second, and 1/2 C bread crumbs in the third (I needed a bit more of the breadcrumbs, but see how it goes for you as you can add more as needed). Beat the eggs and water together to make an egg wash. For each chicken breast half, dip it first into the flour, then egg mixture, then he bread crumbs and then set on a plate. Repeat for the rest of them till they are all breaded. In a large skillet, add 4 tbsp butter and 4 tbsp olive oil and heat over medium high heat till melted. Add chicken and cook about 3 minutes each side (should be a nice golden brown and juices should run clear). Once you have started the chicken, put the bread in the oven.
While those are cooking, add butter to he broccoli (I cut up 3 heads of broccoli and used about 1/2 C butter cut into about 5 pieces and spread over the top). Add a little water to the microwave bowl for broccoli so it can steam. Prepare the amounts you need for the sauce by getting 2 C chicken broth, 1 1/2 C heavy cream, juice of 4 lemons (Meyer is best for this), and about 1/2 C capers. After you flip the chicke. To be second side, add your pasta of choice to the water and get boil for about 7 minutes if you use rotini pasta like me, or however long the package tells you if you go with something different. When the time is up, fraud the pasta and set aside. I put it back in the pot after draining so t stays warm (since i usually finish the pasta before everything else).
When the chicken is done on both sides, set aside and lightly cover with foil to keep warm. Add broth, heavy cream, lemon juice, and capers to the same pan. Stir it all together and turn the heat to medium low. Stir constantly for about 2 minutes, then put broccoli in microwave for 4 minutes. Return to sauce and keep stirring. Check the bread, if the butter is melted, turn the oven to broil and Lee a close eye on it so that it browns and doesn’t burn. As it gets a golden brown color, take it out and cut into slices. By this time, the sauce should have thickened up a bit. If not, like my issue, add 1 tsp of corn starch whisked with 1 tsp water to make a slurry and add that to the sauce. Stir for another couple minutes and by now the bread, pasta, and broccoli should be done.
Start with the pasta, add the chicken to the side (or on top depending what you prefer), add broccoli as a side dish, top the chicken and pasta with sauce (be sure to get he capers on both). Pick up a couple slices of garlic bread and enjoy!