Description
Tender, juicy yet gorgeously golden chicken pieces swimming in a deliciously tangy lemon, caper-studded, buttery sauce – Chicken Piccata is a comforting and easy weeknight dinner. From saute pan to plate in just 15 minutes you’ll love how simple this recipe is!
Ingredients
Scale
- 6 chicken schnitzel cutlets (or 3 chicken breasts, halved horizontally)
- salt and pepper, to season
- plain flour, for dredging
- 6 tablespoons butter
- olive oil, to fry in
- 1 cup (250 ml) chicken stock
- 1/4 cup (45 grams) brined capers, rinsed
- 1/3 cup (80 ml) lemon juice
- handful fresh parsley, finely chopped
Instructions
- Season chicken generously with salt and pepper.
- Dredge chicken in flour, shaking off excess.
- Heat 1 tablespoon butter and a drizzle of olive oil in a pan over medium-high heat.
- Working in batches, add 2-3 pieces of chicken to the pan and cook for 3-4 minutes or until golden.
- Carefully turn chicken and cook for another 2-3 minutes.
- Remove chicken and transfer to plate.
- Repeat steps 3-6 and cook remaining chicken.
- Into the pan add the stock, capers and lemon juice.
- Bring to the boil and cook for 5 minutes, stirring occasionally scraping the brown bits off the bottom of the pan for added flavour.
- Add remaining 2 tablespoons butter and whisk vigorously to combine.
- Return chicken (and any juices) to the pan, cook for 1 minute spooning the sauce over the chicken for 1 minute or until the chicken is cooked through.
- Remove the pan from heat and sprinkle over fresh parsley. Enjoy x
Notes
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: Dinner
- Method: Saute
- Cuisine: Italian