Lemon Chicken Piccata - pan-fried parmesan-coated chicken in a tangy lemon sauce with garlic, butter and capers. It's one of those moreish lip-smackingly tasty dinners. Perfect with linguine!

Free printable recipe is available on our site: https://www.kitchensanctuary.com/lemo...

Ingredients:
▢4 chicken breasts - about 600g/1.3lbs
▢60 g (½ cup) plain (all-purpose) flour
▢3 tbsp finely grated parmesan
▢½ tsp salt
▢½ tsp black pepper
▢¼ tsp garlic powder
▢2 tbsp neutral oil - I use avocado, but rapeseed or sunflower are also good
▢2 tbsp unsalted butter
▢1 banana shallot - peeled and finely diced (or us two regular small shallots)
▢2 cloves garlic - peeled and minced
▢120 ml (½ cup) white wine
▢360 ml (1 ½ cups) chicken stock
▢45 ml (3 tbsp) fresh lemon juice - (this is approx the juice of 1 ½ lemons)
▢2 tbsp capers in brine - drained
▢2 tbsp finely chopped fresh parsley
Optional - if you want a thicker sauce:
▢1 tsp cornflour (cornstarch in USA) mixed with 1 tbsp cold water

To serve:
▢1 lemon - sliced into thin rounds
▢black pepper
▢freshly grated parmesan

INSTRUCTIONS

1. Preheat the oven to a very low temperature (to keep the chicken warm in) and put a baking tray to one side.

2. Place a chicken breast in between pieces of parchment paper or clingfilm, and pound with a rolling pin to flatter. We want it about 1cm (a little under half an inch) thick.

3. Repeat with the remaining chicken breasts.

4. Place the flour, parmesan, salt, pepper and garlic powder in a shallow bowl and mix together.

5. Dredge the chicken breasts in the flour mixture to fully coat.

6. Heat up the oil in a large frying pan (skillet) over a medium-high heat.

7. Add the chicken breasts, and cook for 4-5 minutes on each side, until golden brown and cooked all the way through.

8. Remove from the pan and place on the tray in a very low oven.

9. Turn the heat of the pan down to medium and add the butter.

10. When the butter has melted, add the diced shallot and cook for 2-3 minutes, stirring often, until softened.

11. Add the garlic and cook for 30 seconds, stirring constantly.

12. Add the wine, turn up the heat to high and bubble for 1-2 minutes, until the wine is reduced by half.

13. Add the stock, and allow to bubble for 3-4 minutes, until slightly reduced. Then turn the heat back down to medium and stir in the lemon juice, capers and parsley.

14. If you would like to thicken the sauce (optional) you can stir in the cornflour mixture at this point.

15. Add the chicken breasts back to the pan and give them a baste in the sauce before serving. If you like, you can slice up the chicken breasts before serving it up.

16. Serve topped with lemon slices, black pepper and a sprinkling of Parmesan. It tastes great with linguine, mashed potato, saute potatoes or fluffy herbed rice.

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