Chicken Piccata with Caper Butter
Serves: 4 people
Takes: 15 mins - 30 mins
This famous Italian dish is full of buttery, salty yumminess. Serve with some fresh pasta and you’ve got yourself a delicious meal.
Ingredients
2 boneless chicken thighs (use breast if you prefer), skin removed
1 tablespoon plain flour
3 tablespoons butter
2 tablespoons veggie oil, I prefer rapeseed oil
1 lemon, sliced
2 cloves garlic, finely chopped
2 teaspoons capers, washed if in brine
2 tablespoons white wine
100ml chicken stock
2 tablespoons cream (optional)
1 teaspoon herbs, I like parsley, roughly chopped
salt and pepper, to taste
Method
Season the chicken with salt and pepper and pat in the flour, dusting off any excess.
Gently heat the butter and olive oil in a pan until foaming.
Pan fry the chicken with the lemon for 3 minutes before turning over and cooking on the other side.
Remove the lemon from the pan and set aside.
Stir in the garlic and capers and sauté for 1 minute before pouring in the white wine to deglaze the pan.
After 1 minute pour in the stock.
Stir well and allow the chicken to cook through for a few minutes.
Stir in the cream (if using) and taste, adjusting the seasoning with salt and pepper if you need to.
Turn off the heat, add the reserved lemon slices from earlier and sprinkle over the herbs.
Serve the Chicken Piccata with some fresh linguine tossed in the pan juices.
