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Chicken piccata recipe

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Chicken piccata is a classic Italian recipe with chicken, which is pounded flat, dredged in flour then fried and comes served with a delicious lemon and caper sauce. Not sure what to serve with chicken piccata? Our serving suggestion is mashed potato but you could also serve with rice or crispy potatoes, or even make chicken piccata pasta. See method

Serves 4
15 mins to prepare and 15 mins to cook
353 calories / serving

Ingredients

4 chicken breasts
25g butter
2 tbsp olive oil
4 tbsp plain flour
2 shallots, thinly sliced
3 tbsp fino sherry
3 tbsp capers, drained
400ml chicken stock
1 small lemon, thinly sliced
small handful fresh flat-leaf parsley, chopped, to serve
mashed potato to serve

Each serving contains

Energy
1480kj
353kcal 18%
Fat
15g 22%
Saturates
5g 25%
Sugars
1g 1%
Salt
2g 34%

of the reference intake
Carbohydrate 13.6g Protein 38.1g Fibre 1.1g

Method

Take each chicken breast and slice in half across its length to form two thin slices. Place the slices between 2 sheets of lightly oiled clingfilm and bash with a rolling pin until 5mm thick and nearly twice as wide. Place the flour onto a serving plate and generously season with freshly ground black pepper and a little salt. Lightly coat each of the thin chicken breast slices with the seasoned flour.
Heat the 1 tbsp of the oil and 15g of the butter in a large frying pan. Add the chicken breast slices and cook for 2-3 mins on each side until golden and crisp. Remove from the heat using a fish slice and set aside on a plate. Meanwhile, add the remaining oil to the pan and cook the shallot for 2-3 mins over a medium heat.

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Once soft and golden, pour in the fino and immediately add the capers, chicken stock and lemon slices. Bring to the boil and reduce for 1-2 mins until the sauce has thickened a little, then add the remaining 10g of butter. Stir well until melted, then return the chicken slices to the pan and cook again for 3 mins until the chicken is piping hot and the sauce thickened a little more. Serve with mashed potato and garnished with fresh chopped parsley.