A classic Italian-American chicken Piccata dish that’s light yet luxurious, bursting with heaps of lemon flavour!
The chicken breasts are pan-seared until golden, then gently simmered in a buttery sauce of white wine, lemon juice, and capers — finished with a splash of double cream for depth and richness.
With just the right balance of sharp citrus, savoury capers, and creamy warmth, it’s quick enough for a delicious weeknight dinner. Best served with a scattering of fresh parsley, a generous grating of Parmesan, and plenty of pasta or mashed potato to soak up the sauce.
1. Place each breast between baking parchment or clingfilm.Gently pound to 1–1.5cm / ½-inch thickness using a rolling pin or mallet.
2. Pat chicken dry. Season both sides with the salt, pepper, and garlic granules.Lightly dredge in flour, shaking off the excess.
3. Heat olive oil and 1 just tbsp butter in a large pan over medium-high heat.Cook chicken for about 4–5 minutes per side, until golden and cooked through. Remove to a plate and cover loosely with foil.
4. Turn the heat to low. Add the chopped shallot and minced garlic. Cook less than a minute then add wine and scrape up any browned bits. Reduce the wine by half (cook for 2–3 minutes).
5. Add the chicken stock, lemon juice, and lemon zest. Simmer for 3 minutes.Stir in the capers, double cream, and remaining 2 tbsp butter. Whisk until smooth. Return the chicken to the pan and simmer 10-12 minutes or until the sauce has thickened enough.
6. Garnish with parsley and loads of freshly grated Parmesan. Serve immediately with pasta, (tagliatelle, linguine), rice or mashed potato.
0 servings
3