Chicken Piccata

Method

1. 1

   Flatten the chicken

   On a cool work surface, slice each chicken breast horizontally into two thinner pieces. Place between baking paper and gently bash to an even thickness of about 1 cm.

2. 2

   Season and coat

   On a cool work surface, mix the flour with the salt and pepper on a plate. Pat the chicken dry, then coat lightly in the flour, shaking off the excess.

3. 3

   Heat the pan

   Heat the olive oil and half the butter in a large frying pan over medium-high heat for about 2 minutes, until the butter foams.

4. 4

   Cook the chicken

   Cook the chicken in batches for 3 to 4 minutes per side, until golden and the thickest part reaches 74°C. Transfer to a plate.

5. 5

   Cook the garlic

   Reduce the heat to medium. Add the garlic and cook for 30 seconds, stirring, until fragrant but not browned.

6. 6

   Add the stock and lemon

   Pour in the stock and lemon juice, then scrape up the browned bits from the pan.

7. 7

   Simmer the sauce

   Add the capers and lemon zest. Simmer over medium heat for 3 to 4 minutes, until the sauce has reduced slightly.

8. 8

   Finish the sauce

   Turn the heat to low and whisk in the remaining butter until glossy.

9. 9

   Warm the chicken

   Return the chicken and any plate juices to the pan. Warm over low heat for 1 to 2 minutes, spooning sauce over the chicken, until hot throughout.

10. 10

    Serve

    Scatter with parsley and serve straight away.

Tips

• Pat the chicken thoroughly dry so the flour coating adheres evenly.
• Cook in batches rather than crowding the pan, which can steam the chicken instead of browning it.
• Keep the pan at a gentle simmer before whisking in the butter.

Swaps

• Use parsley leaves finely chopped, if that is what you have.
• Use vegetable stock in place of chicken stock.

Storing

Refrigerate leftovers in a covered container for up to 3 days and reheat gently in a pan with a splash of water or stock.