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Chicken piccata
Chicken piccata
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Prep Time:
10 minutes
Cook Time:
25 minutes
Total Time:
35 minutes
Kid-friendly creamy lemon chicken served with mashed potatoes and green beans.
Ingredients:
  • 62.50 ml plain flour
  • 4 small chicken breast fillets
  • 36.40 gm extra virgin olive oil
  • 40g butter
  • 2 eschalots, thinly sliced
  • 1 tsp fresh lemon thyme leaves, plus extra to serve
  • 255.00 gm salt reduced chicken style liquid stock
  • 65.63 gm lemon juice
  • 300ml Cooking Cream
  • 1 small lemon, thinly sliced
  • 40.00 ml drained baby capers, rinsed
  • 20.00 ml chopped fresh flat-leaf parsley leaves
  • Mashed potato, to serve
  • 200g steamed green beans, to serve
Instructions:
  • In a large snap-lock bag, combine flour, salt, and pepper. Add chicken to the bag, seal, and shake until chicken is coated in flour.
  • In a large frying pan over medium-high heat, heat half of the oil and half of the butter until sizzling. Add chicken to the pan, shaking off excess flour, and cook each side for 4 to 5 minutes until beautifully browned. Transfer the chicken to a plate.
  • Pour the rest of the oil and butter into the frying pan. Toss in the eschalot, garlic, and thyme. Sauté while stirring for 2 to 3 minutes until the eschalot softens. Pour in the chicken stock, lemon juice, and cream. Season with salt and pepper. Mix well. Let it simmer. Add the chicken back to the pan. Reduce heat and simmer uncovered for 10 to 12 minutes until the chicken is cooked and the sauce thickens slightly.
  • Place the lemon slices into the pan, then take it off the heat. Sprinkle capers, parsley, and extra thyme over the dish. Serve with mashed potatoes and steamed green beans.

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