Lemon Chicken Piccata - pan-fried parmesan-coated chicken in a tangy lemon sauce with garlic and capers. It's one of those moreish lip-smackingly tasty dinners. Perfect with linguine!
2tbspneutral oilI use avocado, but rapeseed or sunflower are also good
2tbspunsalted butter
1banana shallotpeeled and finely diced (or us two regular small shallots)
2clovesgarlicpeeled and minced
120ml(1/2 cup) white wine
360ml(1 1/2 cups) chicken stock
45ml(3 tbsp) fresh lemon juice (this is approx the juice of 1 1/2 lemons)
2tbspcapers in brinedrained
2tbspfinely chopped fresh parsley
Optional - if you want a thicker sauce:
1tspcornflour (cornstarch in USA) mixed with 1 tbsp cold water
To serve:
1lemonsliced into thin rounds
black pepper
freshly grated parmesan
Instructions
Preheat the oven to a very low temperature (to keep the chicken warm in) and put a baking tray to one side.
Place a chicken breast in between pieces of parchment paper or clingfilm, and pound with a rolling pin to flatter. We want it about 1cm (a little under half an inch) thick.
4 chicken breasts
Repeat with the remaining chicken breasts.
Place the flour, parmesan, salt, pepper and garlic powder in a shallow bowl and mix together.
Dredge the chicken breasts in the flour mixture to fully coat.
Heat up the oil in a large frying pan (skillet) over a medium-high heat.
2 tbsp neutral oil
Add the chicken breasts, and cook for 4-5 minutes on each side, until golden brown and cooked all the way through.
Remove from the pan and place on the tray in a very low oven.
Turn the heat of the pan down to medium and add the butter.
2 tbsp unsalted butter
When the butter has melted, add the diced shallot and cook for 2-3 minutes, stirring often, until softened.
1 banana shallot
Add the garlic and cook for 30 seconds, stirring constantly.
2 cloves garlic
Add the wine, turn up the heat to high and bubble for 1-2 minutes, until the wine is reduced by half.
120 ml (1/2 cup) white wine
Add the stock, and allow to bubble for 3-4 minutes, until slightly reduced. Then turn the heat back down to medium and stir in the lemon juice, capers and parsley.
360 ml (1 1/2 cups) chicken stock, 45 ml (3 tbsp) fresh lemon juice, 2 tbsp capers in brine, 2 tbsp finely chopped fresh parsley
If you would like to thicken the sauce (optional) you can stir in the cornflour mixture at this point.
1 tsp cornflour (cornstarch in USA) mixed with 1 tbsp cold water
Add the chicken breasts back to the pan and give them a baste in the sauce before serving. If you like, you can slice up the chicken breasts before serving it up.
Serve topped with lemon slices, black pepper and a sprinkling of Parmesan. It tastes great with linguine, mashed potato, saute potatoes or fluffy herbed rice.
1 lemon, black pepper, freshly grated parmesan
Video
Nicky Corbishley:
https://www.kitchensanctuary.com/lemon-chicken-piccata/
Chris Mobile:
Notes
Thicker coating tip:If you like a thicker coating on your chicken you can double dredge. Dredge the chicken in the flour-parmesan mixture, then leave the chicken for 10 minutes while you prep the rest of the recipe, and you'll find the coating starts to go a little sticky (if it doesn't you can sprinkle on a little bit of water. Dredge again again and you'll have a thicker coating.Additions/swaps:
Make it creamy - replace 120ml (1/2 cup) of the chicken stock with double (heavy) cream
Don't want to use wine? Replace with non-alcoholic wine or more chicken stock
Nutritional information is approximate, per serving (this recipe serves 4) not including serving suggestions of rice, pasta or potatoes.