Chicken Piccata

This chicken piccata recipe is good enough to serve at a dinner party and is easy to make too. Simple, delicious and even tastes great the next day!

Course chicken, Main Course, pasta

Cuisine Italian

Prep Time 5

Cook Time 20

Total Time 25

Servings

Calories 838kcal

Author Corina Blum

Ingredients

4 chicken breasts sliced in half horizontally
2 tablespoon plain flour seasoned with a little salt and pepper
110 g butter
6 tablespoon olive oil
2 cloves garlic crushed
1 lemon juiced
80 ml dry white wine
160 ml chicken stock
2-3 tablespoon capers rinsed
3 tablespoon parsley chopped
300 g Pasta for serving

Metric - US Customary

Instructions

Cook the pasta according to the pack instructions
Heat half of the butter and half the oil in a large frying pan.
Coat the chicken breasts in the seasoned flour and then cook then in the frying pan for about 3-4 minutes on each side. Remove the chicken from the pan.
Add the rest of the oil and cook the garlic for a minute. Then add the wine and continue to cook for about 3 more minutes.
Add the stock, lemon juice, capers and half of the parsley. Bring to the boil then put the chicken back in and cook gently until the chicken is cooked through.
Put the pasta in bowls or plates, top with the chicken, whisk the remaining butter into the sauce until melted then pour the sauce over the chicken and pasta. Top with the rest of the chopped parsley.

Notes

Nutritional information is approximate and a guideline only.

Nutrition

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