Lemon Butter Chicken Piccata
Glossy chicken under a slick of buttery, lemon-bright sauce, translucent lemon slices and capers caught around the edges, with a bold scatter of parsley over the top.
Ingredients
Serves 2- 2chicken breasts, about 175 g each, butterflied and gently pounded to 1 cm thick
- 2garlic cloves, minced
- 150 mlchicken stock
- 3 tbspplain flour
- Fine salt, to taste
- 150 mldry white wine
- 40 gbutter
- 2 tbspolive oil
- 30 mllemon juice
- 2 tbspcapers, rinsed
- 15 gflat-leaf parsley, chopped
- 300 gtenderstem broccoli (optional)
- ½lemon, thinly sliced, optional (optional)
- Black pepper, to taste
Method
- Pat the prepared chicken dry, season lightly and coat with the measured flour. Press the flour onto both sides.
- Heat 15 g butter and the olive oil in a large frying pan over medium-high heat. Cook the chicken for 3–4 minutes per side until golden and the thickest part reaches 75°C for 30 seconds. Lift onto a plate.
- Drop the heat to medium, add the garlic to the pan and fry for 30 seconds until fragrant but not coloured. Pour in the wine and let it bubble vigorously for 2 minutes, scraping up any golden bits stuck to the pan.
- Add the chicken stock, lemon juice and any optional lemon slices. Simmer for 3 minutes until reduced slightly.
- Add the capers and the remaining 25 g butter, swirling the pan until the butter melts into the sauce and turns it glossy.
- Return the chicken and resting juices to the pan and spoon the sauce over. Scatter with the parsley. If using broccoli, steam for 5–6 minutes until tender and serve alongside.
Per serving
- kcal
- 683
- protein
- 57.3g
- fibre
- 1.2g
- carbs
- 15.9g
- fat
- 36.8g
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