Creamy Lemon Chicken Piccata

  • cooking time
    20 m
  • calories per serve
    529 cal
  • serves
Salt and pepper to taste
¼ cup (35g)
plain flour
4 (800g)
skinless chicken breast
2 tbsp
olive oil
1 cup (250ml)
salt reduced chicken stock
lemon, sliced
300 ml
carnation light cooking cream
¼ cup
2 tbsp
chopped parsley


  1. In a large bowl combine salt, pepper and flour; coat chicken breasts, reserve.

  2. Heat oil in a large frying pan over medium high heat. Cook for 5 minutes on either side, or until cooked through. Remove from pan and set aside and keep warm.

  3. Reduce heat; add stock, lemon, carnation light cooking cream and capers. Bring sauce to a boil and reduce heat.  Cook for 5 minutes or until thickened. Stir through parsley.

  4. Serve chicken with sauce and if desired with steamed green beans.

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