This chicken piccata offers you a quick and easy weeknight meal with buttery indulgence. Topped with capers and subtle lemon notes, this pan-fried chicken dish is truly delicious.
Ingredients
- 1 kg Chicken cutlets, tenders or chicken breasts (halved horizontally)
- 2 ½ tsp Salt, divided
- ½ tsp Pepper
- 1 cup Flour for dredging
- 10 tbsp Butter, cut into pieces, divided
- 4 tbsp Olive oil
- 1 Shallot, minced
- 1 tbsp Garlic, minced
- 1½ cups Chicken stock
- 1 tbsp Lemon juiced
- 2 tsp Lemon zest
- 2 tbsp Capers, drained
- Parsley, chopped, for garnish
Instructions
- To begin, season with salt and pepper on both sides of the chicken. Scatter the flour on a plate and dredge your chicken within the flour. Shake off the excess and discard the leftover flour.
- Take 3 tablespoons of butter and 2 tablespoons of oil and heat in a large skillet at medium-high heat. Ensure that your butter is melted.
- Add ½ the chicken in the pan and sauté for roughly 2½-3mins each side until golden brown and cooked through. Ensure you do not crowd the pan by working in 2-3 batches. Set chicken aside on a plate when complete.
- Add your shallot to your pan drippings and sauté for roughly 1 minute until soft and fragrant. Then, add garlic and sauté for another minute.
- Add your stock to the pan and simmer for 4-5mins until reduced by roughly a half.
- Turn your heat down to low and stir in the rest of your butter (4 tablespoons), lemon juice, capers and zest to taste. Season with ½ teaspoon of salt and garnish with parsley.
- To Serve: Place your chicken on a plate and drizzle your piccata sauce over the top. Serve with your favourite salad or pasta.
