Quick and easy, bursting with flavour, this Lemon and Caper Chicken Piccata recipe is restaurant-quality food at home. Perfect for a quick weeknight dinner as it is ready in minutes and is full of bright, bold flavours that everyone can enjoy.
Prep Time 10 minutesmins
Cook Time 10 minutesmins
Total Time 20 minutesmins
Serves 2
Ingredients
400gchicken breasts2 large
3Tbspplain or all-purpose flour
½tspsalt
2Tbspolive oil
2Tbspbutter
2-3clovesgarliccrushed or finely diced
300mlchicken stock
50mlwhite wine
1tspcornflour / cornstarch
pinchof sugar
50mllemon juice
3Tbspcapers
1bunchfresh parsleyfinely chopped
to serve:
roast potatoes or pasta
lemon wedges
Scan the QR Code to view the online recipe with detailed instructions, photos, hints, tips and more at daysofjay.com
Instructions
PREPARE THE CHICKEN: Cut the chicken in half horizontally so you have 4 even, flat pieces of chicken. Stir the flour, salt and a few grinds of black pepper together in a shallow dish. Dredge the chicken through the flour and set aside.
BROWN THE CHICKEN: Gently heat the olive oil and 1 tablespoon of the butter in a large, heavy-based frying pan. When the butter has melted and foamed, add the chicken to the pan and cook without turning or moving it for 4 minutes. After 4 minutes, turn the chicken and cook a further 5 minutes. Transfer the chicken to a plate, cover loosely with tin foil and keep warm.
SAUTÉ THE GARLIC: Add the garlic to the pan and cook, stirring constantly for 2 minutes until aromatic. Pour the chicken stock into the pan and use a wooden spatula to scrape up all the brown flavour on the bottom of the pan. Bring to a boil and simmer 2 minutes.
MAKE THE SAUCE: Stir the white wine, cornflour and sugar together, making sure there are no lumps, then pour into the pan, stirring until the sauce has thickened. Remove from the heat and stir through the lemon juice, taste the sauce and add a splash more lemon juice if necessary. Return the chicken to the pan, turn to coat in the sauce, then scatter with capers and parsley. Season with black pepper.
SERVE: Serve immediately with roast potatoes, pasta or some good quality bread to mop up the delicious sauce.