- 3 Chicken Breastlarge, halves, skinned, boned and sliced into 1/2-inch discs
- 1/2 Lemoncut into thin slices
- 1/4 cup Lemon juice
- 2 tbsp Drained capers patted dryrinsed
- 3 tbsp Butter
- 1 clove Garliccrushed
- 1/2 cup Plain flour
- 2 tbsp Vegetable oil
- 1 cup Chicken brothreduced salt
- 2 tbsp Parsleyflat-leaf
- 1/2 tsp Saltor to taste
- 1/2 tsp Black pepperor to taste
Classic Chicken Piccata
For a fresh and zingy chicken recipe, try my Classic Chicken Piccata. Piccata is an Italian dish, and a pretty famous one at that. If you see a dish with ‘piccata’ in the title, it will usually mean that the meat (or fish) has been sliced and gently sauteed, before being served in a sauce of lemon juice, butter and capers. It’s rich and buttery, but the lemon and capers give the dish a sharp, sour note which helps to balance it, making it deliciously fresh.
In my version, I flour the chicken medallions before frying them, so they get properly browned, adding lots of extra flavor.
Chicken piccata is a great weeknight dish, served alongside mash or crushed new potatoes to soak up all that delicious buttery sauce!
To make Classic Chicken Piccata, you will need the following ingredients:
So, how to make Classic Chicken Piccata?
Steps to make Classic Chicken Piccata
Heat the oven and warm a serving dish
Prepare the chicken medallions
Cook the chicken
Keep the chicken warm
Cook the garlic
Pour in the chicken broth
Add the lemon slices
Add the lemon juice and capers
Stir in the butter
Add the parsley