Chicken Piccata

Serves 4

20 minutes

INGREDIENTS

Chicken breasts 4

Butter 6 tbsp

Plain flour 50g

Olive oil 4 tbsp

Garlic 1 clove

Chicken stock 240ml

Lemon 1

White wine 100ml

Capers 3 tbsp

Parsley 10g

METHOD

1. Slice the chicken breasts in half horizontally to get 2 thin flat cutlets from each breast. Season both sides and then pour out 40g of flour onto a plate and dredge each cutlet, shaking off any excess.

2. In a wide pan heat 2 tbsp butter and 2 tbsp oil. When bubbling, place half of the cutlets in and flash fry for around 3 minutes on each side until cooked through and browning. Set the chicken aside on a plate.

3. Add another 2 tbsp butter and 2 tbsp oil and repeat with the remainder.

4. Set the chicken aside keeping warm and then add the last 2 tbsp of butter to the pan. Crush in the garlic clove, then after 1 minute stir through the remaining 10g of flour.

5. Whisk the flour into a roux, then gradually pour in the stock bit by bit, whisking together each time.

6. Pour in the white wine, then put the pan onto a simmer and allow the sauce to thicken for 5 or so minutes.

7. Grate in the zest of half the lemon, then cut in half and squeeze in the juice.

8. When the sauce is thick enough to coat the back of a spoon, add in the capers.

9. Chop the parsley and add in and stir through.

10. Serve the chicken with the sauce poured over. We like to serve on top of a simple spaghetti such as spaghetti aglio e oilo.

11. Eat and enjoy!