Chicken Piccata
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Chicken Piccata
Recipe by Michael Weldon
Serves: 4
Prep Time: 10 mins
Cook Time: 20 mins
Ingredients
2 Chicken breasts, butterflied and pounded thin
½ cup plain flour
Coles Sea salt
Coles Black pepper
Squeaky Gate Extra Virgin Olive oil
Butter
Sauce
1 shallot, diced finely
4 garlic cloves, thinly sliced
3 tablespoons baby capers
1 cup white wine
1 cup chicken stock
100g butter, diced
¼ bunch parsley, finely chopped
2 sprigs tarragon, chopped
1 lemon, juiced
METHOD
Season the flour with salt and pepper. Dust the chicken pieces with the flour to coat.
Heat a good drizzle of olive oil and a large piece of butter in a frypan. Once melted, add the chicken and fry until golden on the outside and cooked through. Remove from the pan and set aside to rest.
Add a drizzle of extra olive oil to the pan. Add in the shallot and garlic, gently fry off until softened. Add the capers and white wine, and cook until the wine is reduced and syrupy.
Add the chicken stock and reduce until the sauce thickens. Finish the sauce by stirring in the butter until melted and combined. Add the lemon juice and season to taste with salt. Remove from the heat and stir in the herbs.
Serve the chicken with the sauce spooned over the top and a side of boiled broccoli.
