Chicken Piccata
A quick and tasty midweek meal that can be knocked up in under 30 minutes.
Ingredients
Directions
- 1
Slice the chicken breasts in half horizontally.
- 2
Place on a board and cover with parchment paper. Bash with a rolling pin until a little thinner.
- 3
Dust the chicken in the flour and shake off any excess. Season generously with salt and pepper.
- 4
Sauté in olive oil until golden on each side and just cooked through. Remove from the pan and set aside.
- 5
Turn the heat down and immediately add a dot of the butter along with the shallot. Try to scrape the flavour for the bottom of the pan for maximum taste.
- 6
Sauté until soft. Pour in the wine and capers and let the alcohol evaporate for a minute or two.
- 7
Add the lemon zest and the rest of the butter to slightly thicken the sauce.
- 8
Return the chicken to the pan (along with any juice) to heat through.
- 9
Spoon over the sauce and finish with herbs and lemon.
