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Main ingredients
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Chicken Piccata
Recipe by:
Elaine Russell
Friends coming for dinner on 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.
Ready in 20 minutes
Saved as a favourite by 52 cook(s)
Ingredients
Serves: 4
- 2 skinless chicken breast fillets (about 250g each)
- 1 tablespoon olive oil
- 2 tablespoons plain flour
-
- For the sauce:
- 2 garlic cloves, finely chopped
- 1 teaspoon grated lemon zest
- 1/3 cup (80ml) lemon juice
- 1 cup (250ml) salt-reduced chicken stock
- 1 teaspoon cornflour blended with 1 tablespoon water
- 2 teaspoon capers, rinsed and drained
- 2 tablespoons chopped fresh parsley
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Preparation method
Prep: 10 minutes | Cook: 10 minutes1.
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.
Provided by: Allrecipes
Last updated:
07 Mar 2013
Reviews
Easy
Very quick to prepare and so tasty. All guests were impressed and asked for the recipe
Posted:
04 Jul 2012
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Easy
great with the chicken, but even better with fish straight of the barbie.
Posted:
17 May 2009
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1 users found this review helpful
