Chicken Piccata
Golden chicken cutlets with lemon, capers and a quick buttery pan sauce.
Ingredients
- 4 thin chicken cutlets
- 60 g all-purpose flour, for dredging
- 2 tbsp olive oil
- 40 g butter, divided
- 120 ml chicken stock
- Juice of 1 lemon
- 2 tbsp capers, rinsed
- 2 tbsp chopped parsley
- Salt and black pepper
Method
- Season chicken and lightly dredge in flour, shaking away the excess.
- Heat olive oil and half the butter in a skillet. Cook chicken in batches until golden and cooked through; set aside.
- Add stock, lemon juice and capers to the skillet. Scrape up the browned bits and simmer for 3 minutes.
- Whisk in remaining butter until the sauce looks glossy. Return chicken to the pan and turn to coat.
- Scatter with parsley and serve with extra lemon and greens or pasta.
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