Lemon and Caper Chicken Piccata Recipe
This Chicken Piccata recipe is a perfect midweek lifesaver, fast and simple but with bucket loads of big zingy flavours, but homely enough to feel familiar!
Servings 2 Servings
Calories 455kcal
Ingredients
- 2 Skinless Chicken Breasts 350g total
- 1 Small-Medium Echalion or Banana Shallot 35g
- 2 Garlic Cloves
- 75 g Capers ½ Cup
- 2 tablespoon Plain Flour
- ½ teaspoon Salt
- 1 tablespoon Olive Oil
- 50 g Butter 3 tablespoon
- 1 Lemon
- 75 ml Dry White Wine ⅓ Cup
- 75 ml Chicken Stock ⅓ Cup
- 10 g Parsley ¼-⅓ Cup
Instructions
- Cut the shallot in half, peel it and then dice it as finely as you can.
- Peel the garlic and then dice it as finely as you can.
- If your capers are on the larger side, roughly chop them.
- Zest the lemon.
- Cut the chicken breasts in half to create two thin "steaks" and bash them with a rolling pin just to even out the thickness, then season them with the salt and dredge them in the flour.
- Heat a 30cm or 12" frying pan over a medium-high heat and add the olive oil and two-thirds of the butter.When the butter begins to foam, add the chicken and cook for 3-4 minutes on one side, then flip and give it an extra two minutes before removing it from the pan and allowing it to rest.
- Add the garlic, capers and shallots to the pan and cook for a minute or two, stirring constantly.
- Add the remaining butter, pour in the white wine, chicken stock, lemon zest and juice from half of the lemon and whisk for a couple of minutes over a high heat.
- Throw in the parsley, stir to combine.
- Serve the chicken with sides of your choice and spoon over the sauce.
Video
Nutrition
Serving: 1 | Calories: 455kcal | Carbohydrates: 19g | Protein: 23g | Fat: 30g | Saturated Fat: 15g | Polyunsaturated Fat: 13g | Trans Fat: 1g | Cholesterol: 106mg | Sodium: 1728mg | Fiber: 3g | Sugar: 2g
