Chicken Piccata

 

Well it’s a while since I’ve posted any new recipes on here . Life gets in the way sometimes and it certainly has recently. But this weekend I’m having a breather and taking time to cook some new recipes that I have saved recently . This is a recipe I found on Instagram which looked simple and tasty. Lots of tanginess from lemon juice  and bold flavours with crispy chicken and creamy mash . Actually not that creamy as I didn’t have any cream and not much butter as there was enough of that in the sauce . 

Serves 2

2 chicken breasts sliced in half lengthways 

Seasoned flour 

Parmesan 

Garlic salt 

Olive oil 

Butter

2 shallots 

A fresh red chilli

Garlic clove minced 

Capers 

Lemon juice 

A splash of white wine 

400ml chicken stock 

2 knobs of butter 

Fresh parsley 

Method 

Start by flattening the chicken breasts between greaseproof paper with a rolling pin. Coat each chicken breast in the seasoned flour with the garlic salt and Parmesan until well coated. Heat a frying pan with olive oil and butter, and fry the chicken breasts until golden and cooked through. Set aside for later.

In the same pan fry your chopped shallots, minced garlic and chopped red chilli until well cooked. De glaze the pan with a splash of white wine, then add your chicken stock and capers and a good squeeze of lemon juice. Combine the sauce and add a couple of knobs of cool butter to the sauce until it’s glossy and thicken slightly . Add the chicken back to the pan and coat with  the sauce until everything is heated through. Serve on a bed of creamy mashed potato and garnish the chicken with parsley and slices of lemon.