Chicken piccata

Chicken piccata


3 people made this

About this recipe: Friends coming for dinner a weeknight? Versatile chicken breast to the rescue! In this case, the chicken is cooked in a classic garlic and lemon sauce with capers. You'll have dinner ready in the time it takes to set the table.

Elaine Russell

Serves: 4 

  • 2 skinless chicken breast fillets (about 250g each)
  • 1 tbsp (15ml) olive oil
  • 2 tbsp plain flour
  • For the sauce
  • 2 garlic cloves, finely chopped
  • 1 tsp grated lemon zest
  • ⅓ cup (80ml) lemon juice
  • 1 cup (250ml) salt-reduced chicken stock
  • 1 tsp cornflour blended with 1 tbsp (15ml) water
  • 2 tsp capers, rinsed and drained
  • 2 tbsp chopped fresh parsley

Prep:10min  ›  Cook:10min  ›  Ready in:20min 

  1. Lay the chicken breasts on a work surface and slice through the middle horizontally so you have four thin fillets. Put them between two sheets of plastic wrap and pound with a meat mallet or rolling pin until they are an even thickness.
  2. Heat the oil in a large non-stick frying pan over a medium heat. Dredge the chicken in flour, shaking off the excess. Sauté the chicken for about 2 minutes on each side or until golden brown and cooked through. With tongs or a slotted spoon, transfer the chicken to a plate; cover loosely with foil to keep warm.
  3. Add the garlic to the pan and cook, stirring, for 1 minute. Add the lemon zest, lemon juice and stock to the pan and bring to the boil. Boil for 1 minute.
  4. Stir in the cornflour mixture and capers, then simmer for 1 minute or until slightly thickened. Stir in the parsley. Serve the chicken with the sauce spooned on top.

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