Rate this recipe

Chicken Piccata Recipe

Chicken Piccata

BY

Share
Tweet
Pin8
WhatsApp
8 Shares

Chicken Piccata originated in Italy. This version is flattened chicken & drenched in a sauce of stock, wine, lemon juice, lemon zest, capers, mustard & sugar.

  • Serves: 4 |
    4 servings
  • Difficulty:

  • Prep Time : 15 mins |
  • Cook Time : 20 mins
Categories: Chicken & Poultry, Dish Type, Global Foods, Italian, Lunch, Main Ingredient, Mains, Meals and Courses
Crush Mag Online Crush Mag Online

Ingredients

For the chicken

4 chicken breasts, tenderized and flattened with a meat mallet

¼ C (60ml) of white flour

½ tsp (2.5ml) of salt

Spices of your choice (I used a pinch of coriander, cumin, turmeric and chilli powder)

2 Tbsp (30ml) olive oil

For the sauce

2 Tbsp (30ml) of butter

1 large onion, peeled and finely chopped

2 cloves of garlic, peeled and finely chopped

½ C (125ml) of dry sherry

2 lemons (one for juicing and one for garnish)

2 tsp (10ml) of lemon zest

1 Tbsp (15ml) brown sugar

2 Tbsp (30ml) of capers (drained)

1 tsp (5ml) of whole grain mustard

1 cup (250ml) of chicken stock

2 Tbsp (30ml) Italian parsley, finely chopped

Method

With a meat mallet flatten the chicken breasts until they are about ¾cm thick all over. You will need to bash the thicker parts of the breast more thoroughly to get this equal thickness. Mix up the flour, salt and spices and set these all aside until ready for use.

In a large frying pan, fry the onions and garlic in the butter for a few minutes until they turn glassy. Add the stock, wine, lemon juice from one lemon, the zest, capers, mustard and sugar. Allow this to simmer gently and reduce by about a quarter.

While the sauce is reducing, heat half the oil in a large pan to medium high heat.  Dredge your chicken breasts through the flour and fry them until browning on each side (about 2 minutes per side). Add extra oil as needed. Set aside the chicken until the sauce is ready.

Once both the sauce and chicken are ready, add the chicken breasts and the parsley to the sauce and simmer for a further 5 minutes.

If you are making this ahead of time. Leave the chicken and sauce separate until you are ready to serve. Heat the sauce, add the chicken and parsley, and simmer until the chicken is heated through.

Add lemon slices and extra capers as garnish. Serve with creamy mashed potato or steamed basmati rice.