Preparation time is 15minutes
Cook time is 30minutes
Total time is 45minutes
Serve is for 4 people
Difficulty level: 2 out of 4
10 Ingredients
Number of servings
4
- 2tablespoons olive oil
- 600grams chicken breasts, skinless
- 25grams butter
- 4tablespoons plain flour, drained
- 1 medium onion, peeled and finely sliced
- 3tablespoons sherry
- 3tablespoons capers
- 1 2/3 cup chicken stock, hot, made with 1 stock cube
- 1 medium lemon, sliced into discs
- 3tablespoons parsley, fresh, chopped
Nutrition per serving
1920kJ / 458Cal
1920 Kilojoules or 458 Calories
22% of daily energy intake*
Protein
33.0grams
Fat
28.2grams
Carbs
15.1grams
Sugars
5.6grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Description
This classic Italian chicken piccata is zingy and delicious with a rich lemon and caper butter sauce.
Method
Step 1 of 4
Slice each chicken breast in half lengthways. Place between two sheets of parchment paper and beat with a rolling pin to flatten each piece. Spread the flour on a plate and coat each piece of chicken lightly.
Step 2 of 4
Heat half of the oil and half of the butter in a large pan on medium high heat and cook the chicken for 3 minutes on each side, until golden and crisp. Remove from the pan and set aside.
Step 3 of 4
Add the rest of the oil to the pan and cook the onion for 5 minutes. Stir in the sherry, capers, lemon slices and chicken stock. Bring to the boil and cook for 2 minutes, until reduced.
Step 4 of 4
Stir in the rest of the butter and once melted, add the chicken back into the pan. Cook for 3 minutes, turning once to coat both sides. Serve with fresh parsley on top and mashed potatoes on the side, if desired.
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