Chicken Piccata (Lemon Chicken with Capers)
Ingredients
Crispy Parmesan Chicken
- 450g / 16oz chicken breast (2 large pieces), skinless boneless (Note 1)
- 4 tbsp flour (sub cornflour/cornstarch for GF)
- 2 1/2 tbsp parmesan, finely grated (Note 2)
- 1/2 tsp salt
- 1/4 tsp pepper
- 2 1/2 tbsp olive oil
- 1 tbsp / 15g unsalted butter
Lemon Sauce
- 2 tbsp / 30g unsalted butter, cut into 1.5cm / 1/2" cubes
- 2/3 cup dry white wine (Note 3)
- 2 tbsp lemon juice, fresh
- 3 tbsp capers in brine, drained (Note 4)
- 1 1/2 tsp parsley, finely chopped, plus more for garnish
Instructions
- 1
Crispy Parmesan Chicken - Cut each breast into 3 pieces. Then place between 2 pieces of cling wrap or paper and pound to 1/2 cm / 0.2" thickness.
- 2
Crispy Parmesan Chicken - Drizzle chicken with 1/2 tbsp olive oil and spread with your fingers on both sides.
- 3
Crispy Parmesan Chicken - Mix flour, parmesan, salt and pepper in a shallow dish. Coat chicken, pressing to adhere, then shaking off excess.
- 4
Crispy Parmesan Chicken - Heat olive oil in a large skillet over medium high heat. Then add butter and let it melt.
- 5
Crispy Parmesan Chicken - Place 3 pieces of chicken in the skillet. Cook 3 – 4 minutes until golden, then turn and cook the other side for 1 minute. Remove onto plate, repeat with remaining chicken.
- 6
Chicken Piccata Sauce - Pour out and discard excess fat in skillet, then give it a quick wipe with paper towels (no need to clean thoroughly).
- 7
Chicken Piccata Sauce - Still on medium high heat, add wine. Let it simmer rapidly until it reduces by half – around 3 minutes.
- 8
Chicken Piccata Sauce - Add lemon and simmer 1 minute.
- 9
Chicken Piccata Sauce - Reduce heat to low. Add cubed butter and swirl pan to make it melt but not go foamy. Sauce should be glossy, translucent and slightly thickened.
- 10
Chicken Piccata Sauce - Stir in capers and parsley. Serve chicken with Sauce, sprinkled with extra parsley if desired!
