Crispy capers, buttery sauce and lemony chicken – this piccata is a weeknight favourite that’s quick to cook, and easy to love!
Time: 20 minutes + marinating time
Heat the olive oil in a small pan over medium high heat until shimmering. Add the capers to the pan and fry for 3 –4 minutes until bloomed and crisp. Remove from the pan with a slotted spoon and place onto a paper towel to soak up any excess oil.
Slice the chicken breasts in half lengthwise to create four thin cutlets. Season with salt & pepper and dredge in flour, shaking off any excess.
Add a splash of olive oil and 2 tablespoons of butter to a large fry pan over medium high heat. Add the chicken and cook for 3 minutes per side, then transfer to a serving platter.
Add the shallots to the pan and cook until golden and beginning to caramelise. Add the lemon slices and garlic and continue cooking for a few minutes until fragrant. Add the stock and lemon juice. Simmer for 5 minutes, or until reduced by half, using a wooden spoon to scrape up any browned bits on the bottom of the pan.
Stir through the remaining 1 tablespoon of butter, and season to taste.
Spoon the sauce over the chicken breasts and sprinkle over the crispy capers and parsley.