Recipe video above. If, like me, you find the sauce of other Chicken Piccata recipes too sour, and the chicken kind of bland, I think you'll love this version! The lemon tang in the sauce is pleasant rather than lip-puckering, and the flavour of the chicken is boosted with a little parmesan in the flour coating.
Prep time: PT10M
4.91 stars (107 reviews)
chicken piccata, creamy lemon chicken
- Cut each breast into 3 pieces. Then place between 2 pieces of cling wrap or paper and pound to 1/2 cm / 0.2" thickness.
- Drizzle chicken with 1/2 tbsp olive oil and spread with your fingers on both sides.
- Mix flour, parmesan, salt and pepper in a shallow dish. Coat chicken, pressing to adhere, then shaking off excess.
- Heat olive oil in a large skillet over medium high heat. Then add butter and let it melt.
- Place 3 pieces of chicken in the skillet. Cook 3 - 4 minutes until golden, then turn and cook the other side for 1 minute. Remove onto plate, repeat with remaining chicken.
- Pour out and discard excess fat in skillet, then give it a quick wipe with paper towels (no need to clean thoroughly).
- Still on medium high heat, add wine. Let it simmer rapidly until it reduces by half - around 3 minutes.
- Add lemon and simmer 1 minute.
- Reduce heat to low. Add cubed butter and swirl pan to make it melt but not go foamy. Sauce should be glossy, translucent and slightly thickened.
- Stir in capers and parsley. Serve chicken with Sauce, sprinkled with extra parsley if desired!