Chicken Piccata
A buttery, lemony chicken dish that is perfect with pasta!
Ingredients
- 1 Free Range Chicken Breast
- 1 tbsp Capers (drained)
- 2 tbsp Butter
- ⅓ cup Dry white wine
- 1 Lemon
- 1 - 2 cloves of Garlic (diced)
- 1 Small bunch of parsley (chopped)
- Flour
- Salt and pepper
Method
- Cut the chicken breast into two even halves (so it is half its thickness) and then cover with plastic or baking paper and pound with a mallet until they are an even thickness.
- Season with salt and pepper, then coat with flour on both sides and set aside.
- Add a generous drizzle of olive oil to a pan over medium heat and cook chicken until golden brown and cooked through. Remove from pan and set aside.
- Add two tablespoons of butter to the pan, along with the diced garlic and sauté for about a minute. Add ⅓ cup white wine to deglaze the pan, then squeeze in the juice of half of the lemon.
- Add capers and most of the parsley to the sauce and let it reduce. When the sauce is reduced to your liking, you're ready to serve! You can serve this with anything you like, but our favourite is with pasta. Add cooked and drained spaghetti to sauce with a little pasta water, then stir through to emulsify. Finally, sprinkle with a bit of fresh parsley.
