Lemon Chicken Picata
Chicken in a wine, lemon, butter, and caper sauce - truly Delicious!
[adrotate group="2"] [adrotate group="4"]- 2 Chicken Breasts (halved)
- 4 Tbsp Plain Flour
- 2½ Tbsp Parmesan Cheese
- Salt & pepper
- 1 Tbsp Unsalted Butter
- 1 Clove Garlic (minced)
- 2 Tbsp Unsalted Butter
- 1 Cup White Wine
- ½ Cup Chicken Stock
- 3 Tbsp Fresh Lemon Juice
- 3 Tbsp Capers
- 1 Tbsp Parsley (Chopped)
- 2 Tbsp Cornflour (Cornstarch mixed with a little water)
- ½ Cup Heavy Cream (Optional - only if you prefer it a bit creamy)
Pound the chicken breasts to flatten. Drizzle Chicken with a little olive oil and coat all over.
Pound the chicken breasts to flatten. Drizzle Chicken with a little olive oil and coat all over.
Heat olive oil in a large skillet then add the butter and let it melt.
Brown chicken pieces until golden and remove onto a plate. Pour out and discard fat then give it a clean with paper towels.
Cook and stir the garlic until fragrant, about 20 seconds. Add the wine and chicken stock and let it simmer for about five minutes.
Add lemon juice and simmer one minute, then stir in the mixed cornflour and continue to simmer until thickened then add heavy cream if using.
Add butter and swirl pan to make it melt but not go foamy. Stir in the capers and parsley then add the chicken and continue to simmer until chicken is heated through approximately two to three minutes.
Serve and enjoy!