Chicken Piccata

Recipe Info

Serves: 4

Cooking Times

1. Place the chicken breast fillets between two sheets of plastic wrap and pound with a meat mallet until flat
2. Spread the flour in a shallow dish
3. season with 1 teaspoon salt and a ¼ teaspoon pepper and mix well to combine. Place chicken in the seasoned flour, toss to coat thoroughly, then share off the excess flour
4. Heat the olive oil and 1 tablespoon butter in a large frying pan over medium-high heat until the butter starts to sizzle. Fry the chicken breasts until browned and cooked through, 2 to 3 minutes for each side. Remove the chicken breasts from the pan. Pour out any excess fat from the frying pan
5. Return the frying pan to medium heat and add the wine, scraping up any browned bits from the bottom of the pan with a wooden spoon. Cook until the liquid is reduced by half, about 30 seconds. Remove the pan from the heat. Add the lemon juice, capers, and the remaining 2 tablespoons of the butter and simmer until melted and combined, then add the parsley and season to taste with the salt
6. Pour the sauce over the chicken and serve straight away with cooked pasta and a lemon slice for garnish.