Chicken Piccata American Style

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Chicken breast fillets		2 (200-250g)
Salt & pepper		as required
Flour		as required
Olive oil		4-5 tbsp
Butter		3 tsp
Onion		1/2
Garlic		1 clove
White wine		200ml
Chicken stock		300ml
Capers		2 tbsp
Lemon juice		1
Lemon (sliced)		1/2
Fresh parsley		as required

Method

Prep

10min

Cook

12min

Cut each chicken breast into 4 thin slices. Season with salt & pepper and keep aside for 10 minutes, then flatten using a tenderiser (cover the chicken with cling film first).

Dredge with flour. Put the oil in a pan with 1 tsp butter and fry the chicken to brown on both sides on medium heat. Remove to a plate.

In the same pan, add the finely chopped onion and garlic. When softened, add the wine and stock and 1 more tsp butter. Season with salt & pepper.

Simmer on medium heat before returning the chicken to the pan. Add the final tsp butter dredged in flour (this will thicken the sauce) then add the capers and simmer for 4-5 minutes.

Add the lemon juice and cover each slice of chicken with a thin slice of lemon. Sprinkle with finely chopped parsley.

Simmer for another 3 minutes. It's ready when the sauce is nicely thickened. It tastes lovely with baguette or boiled vegetables but also works well as a pasta sauce.

Tips & Note

Italian piccata is cooked with beaten egg on top of veal, but in the US, the same name recipe is completely different!

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