Chicken Piccata a velvety zingy lemon butter chicken with capers - Recipe by www.recipe30.com

chicken breasts

🥗Healthier: chicken thighs

💰Cheaper: chicken thighs

Thighs are often more affordable and juicier.

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil is healthier and can be cheaper in bulk.

Remove skin and trim any fatty bits of your chicken breast.

Remove the tender loin and use it for other meals.

Butterfly cut the breast by slicing parallel to the cutting board starting on the thick side running your blade almost to the other side. Then open it like a book.

If the breast is really thick, flatten it some more in between cling film.

Season both sides of breast with salt and pepper.

Melt 1 tbs of butter in a large frying pan.

Dip the chicken breast in milk.

Coat breast in plain flour. Tap gently to make sure it’s well coated and completely covered.

Add breast to the melted butter in frying pan and brown each side for approx 3 minutes depending on thickness of cut.

Chop the parsley.

Once the chicken has cooked both sides nice and brown, remove from heat and set aside in warm area. Keep the frying pan with its cooking juices.

To the frying pan, add the finely chopped shallots.

Add the wine (watch the flames! If pan is very hot, best to turn off fire first for safety).

Add the chicken stock (ensure fire is back on).

Add the juice of half lemon.

Add the capers.

Add the crushed garlic.

Reduce liquid by half on full heat.

Once reduced, turn heat down to low and add the remainder of butter in 3 or 4 pieces.

Shake the pan to mix the butter in liquid as it melts, this will emulsify the sauce.

Return the chicken to the mixture and cook until the sauce is a nice consistency (should only take about 1 minute or so).

Add 6 slices of lemon to the sauce.

Baste the chicken with the sauce.

Position 3 slices of lemon to each breast and place on hot serving plate.

Add the chopped parsley to the sauce, mix well and pour over half the chicken.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens