Italian Chicken Piccata Recipe

Golden, pan-seared chicken breasts smothered in a glossy, silky lemon and caper sauce with sweet sautéed shallots and rich butter. Bright, tangy, and deliciously savoury, this classic Italian-style piccata is wonderfully comforting, full of vibrant flavour, and perfect served over a bed of your favourite pasta for an effortless dinner.

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 2nd 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.