
Chicken piccata
Ingredients
Serves: 4
- 2 skinless chicken breast fillets (about 250g each)
- 1 tbsp (15ml) olive oil
- 2 tbsp plain flour
- For the sauce
- 2 garlic cloves, finely chopped
- 1 tsp grated lemon zest
- ⅓ cup (80ml) lemon juice
- 1 cup (250ml) salt-reduced chicken stock
- 1 tsp cornflour blended with 1 tbsp (15ml) water
- 2 tsp capers, rinsed and drained
- 2 tbsp chopped fresh parsley
Directions
Prep:10min › Cook:10min › Ready in:20min
- Lay the chicken breasts on a work surface and slice through the middle horizontally so you have four thin fillets. Put them between two sheets of plastic wrap and pound with a meat mallet or rolling pin until they are an even thickness.
- Heat the oil in a large non-stick frying pan over a medium heat. Dredge the chicken in flour, shaking off the excess. Sauté the chicken for about 2 minutes on each side or until golden brown and cooked through. With tongs or a slotted spoon, transfer the chicken to a plate; cover loosely with foil to keep warm.
- Add the garlic to the pan and cook, stirring, for 1 minute. Add the lemon zest, lemon juice and stock to the pan and bring to the boil. Boil for 1 minute.
- Stir in the cornflour mixture and capers, then simmer for 1 minute or until slightly thickened. Stir in the parsley. Serve the chicken with the sauce spooned on top.