Chicken Piccata

Thin chicken cutlets pan-fried until golden and finished in a bright lemon-caper butter sauce.

30 min 4 servings Medium italian

Ingredients

• 600 g chicken breast
• 0.5 tsp salt
• 0.5 tsp black pepper
• 4 tbsp flour
• 2 tbsp olive oil
• 2 tbsp butter
• 240 ml chicken broth
• 3 tbsp lemon juice
• 2 tbsp capers
• 0.25 bunch fresh parsley

Steps

1. Cut 600 g of chicken breast into 4 equal pieces.
2. Slice each piece in half horizontally to make 8 thin cutlets.
3. Pound the cutlets between baking paper until they are 1 cm thick.
4. Season both sides of the cutlets with 0.5 tsp of salt and 0.5 tsp of black pepper.
5. Spread 4 tbsp of flour on a plate.
6. Coat each cutlet in flour and shake off the extra.
7. Heat 2 tbsp of olive oil in a large pan over medium-high heat.
8. Fry 4 cutlets for 3 minutes on each side until golden, then move them to a plate.
9. Fry the remaining 4 cutlets the same way.
10. Lower the heat to medium and melt 2 tbsp of butter in the same pan.
11. Pour in 240 ml of chicken broth and 3 tbsp of lemon juice.
12. Scrape the browned bits from the bottom of the pan with a spoon.
13. Simmer the sauce for 5 minutes until it is reduced by half.
14. Stir in 2 tbsp of capers.
15. Return the chicken to the pan and spoon the sauce over it.
16. Chop 0.25 bunch of parsley and sprinkle it on top before serving.