Chicken Piccata

chicken piccata
chicken piccata

Chicken Piccata

Crispy pan-fried chicken with a lemon, butter, and caper sauce. This is a versatile dish that can be served with pasta, rice, potatoes… or even a side salad (The Office US reference).
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Course: Dinner
Cuisine: American
Keyword: Piccata, The Office
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes

Ingredients

  • 60 g Plain flour
  • 1 tsp Paprika
  • 1 tsp Garlic granules
  • 2 Chicken breasts
  • 1 Onion finely diced
  • 4 Cloves of garlic chopped
  • 150 ml White wine
  • 80 g Butter
  • 50 g Capers
  • 1 Lemon zest & the juice
  • 10 g Parsley chopped

Instructions

  • Add the flour, paprika, garlic granules, salt and pepper, into a bowl and mix it until it’s well combined.
  • Cut the chicken in half lengthways to give 4 thinner fillets. Coat the chicken in the seasoned flour.
  • Heat a little bit of butter with some cooking oil in a large frying pan over a medium to high heat. Cook the chicken until it’s golden on both sides, then remove it from the pan and set aside.
  • In the same pan, add the finely diced onion and cook until it softens.
  • Once soft, add the garlic and cook for a further minute before pouring in the white wine.
  • Bring the wine to the boil, then get the chicken back into the pan. Reduce the wine by half then turn off the heat.
  • Add in the butter, capers, the zest and juice of the lemon, and the chopped parsley and stir well until you have a glossy sauce.
  • Taste for seasoning then serve it with your chosen side/s and enjoy.

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