Savor the rich and savoury flavours of Italy with this classic Chicken Piccata, a dish that promises to transport your taste buds straight to the heart of Italian cuisine. Tender, pan-seared chicken breasts are enveloped in a velvety lemon butter sauce, enhanced with briny capers and a splash of white wine, creating a harmonious blend of bold flavours.
Ingredients:
- 3 boneless, skinless chicken breasts
- Kosher salt
- Freshly ground black pepper
- 1/4 cup (30g) all-purpose flour
- 1/2 c. extra virgin olive oil, divided
- 6 Tbsp cold unsalted butter, cut into pieces
- 1/2 c. dry white wine
- 1/2 c. low-sodium chicken broth
- Juice of 1 lemon
- 1 (3.5 oz) jar of capers, rinsed
- Lemon wedges, to serve
Method of cooking:
Place the chicken breasts between two pieces of plastic wrap and pound them to an even thickness of about 1/2 inch. Season both sides with kosher salt and freshly ground black pepper.
Dredge the chicken in all-purpose flour, shaking off any excess.
In a large frying pan, heat half the extra virgin olive oil over a medium heat. Add the chicken and cook until golden brown on both sides and cooked through, about 3-4 minutes per side. Remove to a plate and set aside.
In the same pan, add the white wine and scrape up any browned bits from the bottom of the pan with a wooden spoon. Simmer and reduce by half, about 2 minutes.
Add the chicken stock and lemon juice and bring to the boil.
Reduce the heat to low and whisk in the cold unsalted butter, a little at a time, until the sauce is creamy.
Stir in the rinsed capers and return the chicken to the pan. Cook until heated through, about 1 minute.
Serve with extra lemon wedges on the side.
