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Donal Skehan
Chicken Piccata | DonalSkehan.com, The new go to dinner recipe!
  • main-meals

Chicken Piccata

October 27

Nothing more than chicken, parmesan, butter, capers and lemon but oh so delicious!

  • time 20mins
  • serves Serves 2
  • video
Method
  1. Mix together the flour and Parmesan cheese in a small baking dish and season generously with sea salt and ground black pepper.
  2. Place the chicken between two sheets of parchment paper and bash gently with a meat hammer to flatten slightly.
  3. Place the oil and 3 tbsp of butter in a large frying pan and place over a medium high heat.
  4. Dredge the chicken pieces in flour on all sides, shaking off any excess and once the butter has melted and bubbles, add it to the pan.
  5. Fry 3-4 minutes either side or until golden brown and cooked through. Remove to a plate and keep warm.
  6. With the pan still over heat, pour in the white wine, lemon juice and capers and bring to a steady simmer. Continue to bubble away for a couple of minutes until reduced by half and then whisk in the last of the butter.
  7. Serve the chicken drizzled generously with the sauce and sprinkle with parsley.

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Average rating 4.6 / 5. Vote count: 12

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Ingredients

For the chicken:

2 chicken breasts, sliced in half horizontally

5 tbsp flour

5 tbsp Parmesan cheese

Sea salt and black pepper

For the sauce:

3 tbsp extra virgin olive oil

5 tbsp butter

½ cup white wine

Juice of ½ lemon

3 tbsp capers

A small handful of flat leaf parsley, roughly chopped

For the chicken:

2 chicken breasts, sliced in half horizontally

5 tbsp flour

5 tbsp Parmesan cheese

Sea salt and black pepper

For the sauce:

3 tbsp extra virgin olive oil

5 tbsp butter

120ml white wine

Juice of ½ lemon

3 tbsp capers

A small handful of flat leaf parsley, roughly chopped

4.6
(12)
photo
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