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).
Print Pin RateIngredients
- 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.
