Chicken piccata

A simple, yet truly delicious dish. Perfect with pasta and a green vegetable like broccoli.

Chicken piccata

Servings:	Serves 2
Calories per serving:	457
Ready in:	25 minutes
Prep. time:	10 minutes
Cook time:	15 minutes
Difficulty:
Recipe author:	Chef
First published:	20th January 2013

Best recipe review Yummmy! 5/5 The are a really special kind of Chicken Fried Steak, only better! Jerry

Ingredients

Printable 🖨 shopping 🛒 list & 👩‍🍳 method for this recipe

• 2 boneless chicken breasts, skin removed
• 2 tablespoons Parmesan cheese, grated
• 2 tablespoons plain flour
• 1 teaspoon paprika
• sea salt and freshly ground black pepper
• 2 tablespoons olive oil
• 2 tablespoons butter
• 140 ml white wine or chicken stock
• Juice and zest of 1 lemon
• 3 tablespoons capers, rinsed and drained
• 3 tablespoons of freshly chopped parsley

Method

1. Butterfly the chicken breasts and hammer them to an even thickness of about 5mm (1/4")- details here
2. Season the flour with salt and pepper and paprika and mix in all of the grated Parmesan cheese
3. Moisten the chicken pieces with a little water.
4. Dredge the chicken pieces in the mixture and ensure they are well coated - leave for 5 minutes then dredge again.
5. Heat the oil and 1 tablespoon of butter in a large frying pan, season with a grind of pepper and fry the chicken for about 3 minutes per side, ensuring they are properly cooked.
6. reserve and keep warm whilst you prepare the sauce.
7. Deglaze the pan with the wine or chicken stock
8. Stir in the lemon juice and capers then turn up the heat and reduce by about half.
9. Whisk the butter into the sauce.
10. Pour over the chicken pieces and garnish with chopped parsley and lemon zest.

Serving suggestions

Serve with pasta or spaghetti and a green vegetable.

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