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Chicken piccata is the best argument for always keeping a jar of capers in your refrigerator. This dish of chicken breasts dredged in flour, browned, and served in a lemony butter and caper sauce is a gourmet classic that's also stealthily a weeknight hero. Chicken piccata looks right at home on fine china and white tablecloths, but one look at the recipe reveals this fancy food icon is also a one-pan chicken breast dinner that comes together in 20 minutes or less.
This particular recipe is a creamy spin on the classic that takes all the best things about chicken piccata and turns it into haute comfort food. To start, you dredge chicken in a mixture of flour and freshly grated Parmesan cheese. Then you cook the chicken in butter and olive oil until it's golden-brown and cooked through, before setting aside. In the same pan, cook the garlic until fragrant, then simmer it with chicken broth and milk, and then add grated Parmesan cheese and capers. Once the sauce is seasoned and thickened to the desired consistency, just add the chicken back into it and let it simmer for a few minutes to let the flavors blend.
Chicken piccata is not normally creamy or cheesy like this, but I'm never going to turn down an opportunity to make a creamy lemon-Parmesan sauce in the middle of winter. In fact, this creamy twist on chicken piccata leaves the chicken simmering in what looks like it would be a really great pasta sauce.
Get the Recipe: Creamy Lemon Parmesan Chicken Piccata from Cafe Delites