Go Back

Chicken Piccata

Credit: Notorious Foodie
Prep Time 5 minutes
Cook Time 15 minutes
Course Main Course
Servings 4

Ingredients
 

  • 2 chicken breasts
  • 1 cup flour
  • 1 tbsp garlic powder
  • 3 tbsp olive oil
  • 6 tbsp unsalted butter
  • 1 shallot finely diced
  • 2 cloves garlic minced
  • 2 tbsp capers
  • 200 ml dry white wine
  • 350 ml chicken stock
  • ΒΌ lemon juiced
  • parsley chopped for garnish

Instructions
 

  • Butterfly two chicken breasts, season with sea salt and black pepper, then flatten lightly with a mallet of some sort
  • Lightly dust the fillets with flour seasoned with garlic powder
  • Add three tablespoons of olive oil to a medium-high pan, along with 2 tablespoons of unsalted butter
  • Once sizzling, lay your chicken breasts in and allow to brown untouched for 3 minutes
  • Flip, then add in another tablespoon of butter and baste for 2 more minutes or until nicely browned, then set aside
  • In the same pan, throw in the finely diced shallot, minced garlic and capers
  • Cook until fragrant ~1 min, then deglaze with around 200ml of dry white wine
  • Let this simmer and reduce by half, then add in 350ml of chicken stock and the juice of half a lemon
  • Let it reduce slightly (the flour will help thicken the sauce), then lower the heat and add your chicken back in
  • Finish cooking and basting the chicken for around 4 minutes on a gentle simmer, then throw in a handful of chopped parsley and 3 tablespoons of cold unsalted butter - meld together until incorporated and creamy
  • Serve with a mix of wild and brown rice