Chicken Piccata

Sun, 31 August 2025

Ingredients:

4 large Boneless chicken breasts cut in half to get 2 thinner fillets each

Freshly cracked black pepper

Sea salt

1 cup flour for dredging

150g Butter cut into 10 cubes

4 tablespoons extra-virgin olive oil

1 shallot, finely chopped

1 tablespoon minced garlic

½ cup chicken stock

1 cup white wine

½ cup cream

1 to 2 Lemons, zested and juiced

2 tablespoons capers, drained

Fresh parsley, chopped

 

Method:

1. Cut Chicken into flat halves and tap with a meat hammer to flatten evenly. Do not make them too thin.

2. Season the chicken all over with the pepper and salt. Place the flour in a shallow bowl. Dip each piece of the chicken in the flour, turning to coat and shake off any excess. Discard the flour when finished dredging.

3. Heat 3 blocks of butter and 2 tablespoons oil in a large skillet set over medium-high until the butter has melted. Add half of the chicken and cook until golden brown, about 2-3 minutes per side. Repeat with the remaining chicken, adding more butter (keep 4 blocks for the sauce) and oil to the skillet as needed. Transfer the chicken to a tray as you proceed and keep warm.

4. Add the shallot to the pan and cook, stirring occasionally, until soft and fragrant, about 2 minutes. Add the garlic and cook for 1 minute more. Stir in the stock & wine and simmer until the liquid is reduced by half, 4-5 minutes.

5. Add cream and bring back to a simmer. Reduce heat to low, then stir in 4 blocks of the butter, capers, lemon zest, lemon juice and season. Return the chicken to the sauce and simmer covered until cooked, coating the chicken regularly with the sauce. This will only take a few minutes. Do not boil as the sauce will split.

6. Finally add the parsley and stir in. Transfer the breasts to a serving platter and pour the sauce over the chicken before serving.