Chicken Piccata

Chicken Piccata 

Serves 4 

Ingredients: 

4 skinless chicken breasts

2 tbsp (30ml) olive oil plus 2 tsp. butter (total fat for the dish – butter is optional)

Juice of 1 large lemon (about 1/3 cup)

1 tbsp corn flour

1 cup chicken stock (if you don’t have proper chicken stock, you can use a powdered stock – mix with boiling water and set aside for 5-10 minutes, then strain any small pieces of carrot or other vegetables that are contained in the powder – they will not look pretty in your sauce)

¼ cup brined capers

½ cup chopped parsley

Salt & pepper

Method: 

1. Whisk together the lemon juice, corn flour and chicken stock. 
2. Butterfly the chicken pieces and cut in half, season with a small amount of salt and pepper and rub/brush with some of the olive oil. Pan-fry in a hot pan, remove and set aside. 
3. Add the remaining olive oil to the lemon juice mixture and pour into the same pan where you cooked the chicken. Bring to a simmer, stirring while it thickens to prevent sticking. Simmer for 5 minutes to cook the flour. Add extra water or stock if the sauce starts looking too thick. Add the capers, parsley and finish with butter. Taste the sauce before seasoning with salt – this is important because both the capers and stock can add a significant amount of salt.

*sauce only, including added oil and butter, but not serving suggestions.