Chicken Piccata with Lemon and Capers

Name: Chicken Piccata with Lemon and Capers
Prep time: 10 min
Total time: 10 min
Yield: 3
Cuisine: American-Italian
Ingredients: Chicken:; 450g / 16oz chicken breast (2 large pieces), skinless boneless; 4 tbsp flour (or cornflour/cornstarch for GF); 2 1/2 tbsp parmesan, finely grated; 1/2 tsp salt; 1/4 tsp pepper; 2 1/2 tbsp olive oil; 1 tbsp / 15g unsalted butter; Lemon Sauce:; 2 tbsp / 30g unsalted butter, cubed; 2/3 cup dry white wine (or sub low sodium chicken broth); 2 tbsp lemon juice, fresh; 3 tbsp capers in brine, drained; 1 1/2 tsp parsley, finely chopped, plus more for garnish

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If, like me, you find the sauce of other Chicken Piccata recipes too sour, and the chicken kind of bland, I think you'll love this version! The lemon tang in the sauce is pleasant rather than lip-puckering, and the flavour of the chicken is boosted with a little parmesan in the flour coating.

10 min

American-Italian

Ingredients

Instructions

Cut each breast into 3 pieces. Pound to 1/2 cm thickness. Drizzle with olive oil.
Mix flour, parmesan, salt, pepper. Coat chicken, pressing to adhere.
Heat olive oil and butter in skillet over medium-high. Cook chicken 3–4 mins on one side, 1 min on the other. Set aside.
Pour out excess fat. Add wine, simmer until reduced by half (3 mins).
Add lemon juice and simmer 1 min. Lower heat, add butter cubes and swirl to melt.
Stir in capers and parsley. Return chicken to pan or serve with sauce spooned over. Garnish with parsley.