Lemony Chicken Piccata
This Italian favourite is always a winner. Green olives make a great addition and vary the herbs to what you have to hand. A simple green salad is excellent accompaniment, but new potatoes or buttered tagliatelle to mop up the sauce are also delicious.
Ingredients
500g skinless chicken breasts
½ cup flour
30g butter
1 tablespoon olive oil
1 cup chicken stock
zest and juice 1 lemon
2 tablespoons capers
½ cup flat leaf parsley leaves, finely chopped
Method
Remove the tenderloins from the chicken, then slice the breasts in half horizontally. Put the flour in a bowl and season generously with salt and pepper. Dredge the chicken in the flour and shake off the excess. In a wide frying pan, heat half the butter with the oil until the butter starts foaming
Add the chicken pieces and cook until golden, around 3 mins, flip over and repeat with the other side. Add the chicken stock and cook for another 3-4 mins until the chicken is cooked through. Add the remaining butter, lemon zest and juice, capers and parsley. Serve immediately