Lemon Chicken Piccata

Bright lemon chicken piccata with lightly floured chicken cutlets, capers and a buttery lemon pan sauce.

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Chicken piccata is Italian-American rather than strictly traditional Italian, but its lemon-caper profile has become a classic. Thin chicken cutlets cook quickly and stay tender.

Ingredients

• 700 g chicken breasts (cut horizontally into 4 thin cutlets)
• 60 g plain flour
• 1 tsp fine salt
• 0.5 tsp black pepper
• 2 tbsp olive oil
• 50 g unsalted butter (divided)
• 2 garlic cloves (finely chopped)
• 180 ml chicken stock
• 60 ml fresh lemon juice
• 3 tbsp capers (drained)
• 3 tbsp fresh parsley (chopped)
• lemon slices (to serve)

Step-by-step method

1. Pat the chicken dry. Mix the flour with half the salt and pepper, then coat each cutlet lightly and shake off the excess.
2. Heat the olive oil and 15 g butter in a large frying pan over medium-high heat.
3. Cook the chicken in batches for 2–3 minutes per side until golden and just cooked through. Transfer to a plate and keep warm.
4. Reduce the heat to medium and add the garlic. Stir for 20–30 seconds, then pour in the chicken stock and scrape up the browned bits from the pan.
5. Add the lemon juice and capers and simmer for 3–4 minutes until the liquid reduces by about one-third.
6. Lower the heat and whisk in the remaining cold butter a few pieces at a time to create a glossy sauce. Do not boil hard after adding the butter.
7. Return the chicken to the pan and spoon the sauce over it for 1–2 minutes to warm through.
8. Taste for salt, scatter with parsley and serve with lemon slices, pasta, potatoes or green vegetables.