How To Prepare Italian Chicken Piccata?

How to Prepare Italian Chicken Piccata, Lemony, caper-topped, and just buttery enough, chicken piccata is an easy weeknight supper that’s easy to love, and so very fast—just ten minutes from sauté pan to table.  😍😍🌈🌈

Product(s):

Australian Natural Chicken Breasts

Australian Natural Chicken Breasts | Buy 9 Get 1 Free

EU Hormone Free Chicken Breasts Skinless & Boneless

EU Hormone Free Chicken Breasts Skinless & Boneless | Buy 9 Get 1 Free

Preparation Time: 10 mins Cooking Time: 30 mins Serving: 4/6

Ingredients:

• 2kg Chicken breasts
• 2.5 tsp Salt & pepper.
• 1 Cup Flour for covering chicken
• 10 Tbsp of Butter
• 4Tbsp Olive oil to cover pan base for frying
• 1.5 Cups of Chicken stock (more if you like lots of sauce)
• Shallots chopped
• 1x Garlic Gloved chopped
• 1 x Lemon sliced
• Capers

Instructions:

1. Season chicken 2 teaspoons salt & pepper. Cover the chicken in the flour and shake off any excess.
2. Heat 3 tbsp butter & 2 tbsp oil in a large pan on a medium-high until the butter has melted.
3. Working in batches, add ½ the chicken & sauté until golden brown, about 2 ½ - 3 minutes per side, until cooked through. Set the chicken aside on a plate when they finish cooking. Repeat for 2^nd batch.
4. Add the shallot/onions to the pan drippings & sauté until soft and fragrant, about 1 minute. Add garlic & sauté for 1 minute longer.
5. Add the stock & simmer until reduced by half, about 4-5 minutes.
6. Reduce heat to low, then stir in the remaining 4 tablespoons butter, capers, lemon juice, & zest to taste. Season with remaining ½ teaspoon of salt. Garnish with parsley if using.
7. Serve the chicken with the piccata sauce poured over the top of the pan-fried chicken, alongside your favourite pasta.