Chicken Piccata

35 min · Easy · Serves 1

420 kcal per serving · 41g protein

Golden pan-fried chicken cutlets in a bright lemon-butter sauce with briny capers — an Italian-American restaurant favorite in 25 minutes.

Ingredients

• 150 g Chicken Breast
• 15 g All-Purpose Flour
• 20 g Butter
• Lemon × 1
• 1 tbsp Capers
• 100 ml Chicken Stock
• 3 g Fresh Parsley
• 2 g Salt
• 1 g Black pepper

Method

1. Butterfly the chicken

   

   Slice the chicken breast horizontally into two thin cutlets and season both sides with salt and pepper.

2. Dust with flour

   

   Dredge the cutlets in flour — drag them through for a light, all-over dusting — then shake off the excess; this thin coating is what gives the sauce its silky body.

3. Pan-fry until golden

   

   Melt half the butter in a large frying pan over medium-high heat and fry the cutlets until golden on both sides and cooked through, then set them aside on a plate.

4. Build the sauce

   

   Pour the stock into the pan, scrape up the browned bits, add the lemon juice and capers and let it bubble down by half.

5. Mount with butter

   

   Swirl in the remaining butter off the heat until the sauce turns glossy, then return the chicken and spoon the sauce over.

6. Finish and serve

   

   Scatter with chopped parsley and a few thin lemon slices and serve immediately.