LOOKING FOR A NEW CHICKEN BREAST FILLET RECIPE…?

TRY OUR UTTERLY INDULGENT CHICKEN PICCATA RECIPE TODAY

INGREDIENTS

• 1 kg Chicken cutlets, tenders or chicken breasts (halved horizontally)
• 2 ½ tsp Salt, divided
• ½ tsp Pepper
• 1 cup Flour for dredging
• 10 tbsp Butter, cut into pieces, divided
• 4 tbsp Olive oil
• 1 Shallot, minced
• 1 tbsp Garlic,minced
• 1½ cups Chicken stock
• 1 tbsp Lemon juiced
• 2 tsp Lemon zest
• 2 tbsp Capers, drained
• Parsley, chopped, for garnish

INSTRUCTIONS

1. To begin, season both sides of the chicken with salt and pepper. Place the flour on a plate and dredge your chicken in it. Shake off the excess flour and set it aside.
2. Heat 3 tablespoons butter and 2 tablespoons oil in a large skillet over medium-high heat. Make sure your butter is melted.
3. Add ½ of the chicken to the pan and cook for about 2½-3mins minutes per side, or until golden brown and cooked through. Work in 2-3 batches to avoid overcrowding the pan. When finished, place the chicken on a plate.
4. Sauté the shallot in the pan drippings for about 1 minute, or until soft and fragrant. Then add the garlic and cook for another minute.
5. Add your stock to the pan and simmer for 4-5 minutes, or until the stock has been reduced by half.
6. Reduce the heat to low and stir in the remaining butter (4 tablespoons), lemon juice, capers, and zest to taste. Season with 12 teaspoon salt and top with parsley.
7. To serve, arrange the chicken on a plate, and then pour the piccata sauce over the top of the chicken. Serve with a side of pasta or salad, whichever you prefer.