Chicken Piccata

Name: Chicken Piccata
Ingredients: 2 tbsp olive oil; 1 lb boneless skinless chicken breasts, each sliced horizontally into 4; 2 tbsp flour, seasoned with salt and pepper; 1 tbsp baby capers, rinsed and drained; 2/3 cup white wine; 1/3 cup lemon juice; 1/3 cup parsley, finely shredded; 1 None lemon, peel cut into thin strips; None None Blanched asparagus, to serve (optional)

9 ingredients

4 steps

Ingredients

2 tbsp olive oil
1 lb boneless skinless chicken breasts, each sliced horizontally into 4
2 tbsp flour, seasoned with salt and pepper
1 tbsp baby capers, rinsed and drained
2/3 cup white wine
1/3 cup lemon juice
1/3 cup parsley, finely shredded
1 None lemon, peel cut into thin strips
None None Blanched asparagus, to serve (optional)

Directions

1

Heat oil in a large skillet on high heat. Dust chicken pieces in flour, shaking off excess. Cook in 2 batches, 1-2 mins each side, until golden. Remove from pan and set aside.
2

Cook capers in same pan for 1 min, until crisp. Remove to a plate.
3

Add wine to pan to deglaze. Simmer 1 min. Return chicken to pan with lemon juice. Simmer 1-2 mins. Remove from heat. Add half of the parsley and lemon peel. Season to taste.
4

Serve chicken slices with sauce. Top with capers, and remaining parsley and lemon peel. Accompany with asparagus.