Lemony chicken piccata
A delicious and bright easy weeknight supper recipe for chicken breasts cooked in stock with capers, lemon, cream and parsely.
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Ingredients
- 2 skinless bonless free-range chicken breasts
- 1/4 - 1/3 cup flour - well seasoned with salt and pepper for dredging
- 2 + 1 Tbsp butter
- 1 T olive oil
- 1/2 cup chicken stock
- 1/2 cup dry white wine
- 2 Tbsp freshly squeezed lemon juice
- 2 Tbsp capers drained of brine
- 4 - 6 Tblsp thick cream or creme fraiche
- small bunch flat leaf parsley finley chopped
Instructions
- Slice the chicken breasts in half horizontally to make smaller and thinner cuts. Coat the chicken breasts thoroughly in the well seasoned flour flour and then dust off any excess.
- Heat 2 of the tablespoons of butter plus the oil in a non stick frying pan.
- As it starts to bubble, fry the breasts on both sides turning once until they are golden. Remove them from the pan and set aside.
- Wipe the pan down with kitchen paper and place it back on the heat.
- Add the remaining tablespoon of butter, stock, white wine and lemon juice and allow this to bubble away until it reduced by about a third. Add the capers, half the chopped parsley and cream and stir until its well combined. Just as it starts to thicken, add the chicken breasts (plus any juice from the plate they were resting on) back into the pan and allow these to cook for a minute or two. Turn them over in the pan to ensure they are cooked through.
- Plate up the chicken and pour over the sauce. Sprinkle with the remaining parsley as garnish
Notes
Any leftovers can be stored ina sealed container in the fridge. The cream sauce may split if reheated so this dish is best eaten on the day it is made.