Chicken Piccata

Name: Chicken Piccata
Total time: 30 min
Yield: 4
Ingredients: 600 g chicken breasts; 60 g flour; 3 tbsp olive oil; 40 g butter; 150 ml chicken stock; 1 lemon; 2 tbsp capers; 2 tbsp parsley; to taste salt and pepper

Thin cutlets in a sharp lemon-caper pan sauce.

Prep: 10 min
Cook: 20 min
Total: 30 min
Active: 30 min
Serves: 4
Difficulty: Easy
Cuisine: italian

Servings4

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Ingredients

Steps

Season the cutlets and dredge lightly in flour, shaking off the excess.
Sear in the oil over medium-high heat, 3 minutes per side, working in batches. Set aside.
Add the stock, lemon juice, and capers to the pan and scrape up the browned bits; simmer 2 minutes.
Swirl in the butter off the heat, return the chicken to coat, and finish with parsley.

Pound the cutlets evenly — thick ends dry out before thin ends brown.

Food safety Cook chicken to 74°C / 165°F.