Chicken Piccata
An Original Recipe by Lorraine Elliott
Preparation time: 25 minutes
Cooking time: 25 minutes
Serves: 4-6 people
- 900g/31ozs. chicken breast fillets (around 3 fillets)
- Salt and pepper
- 1/3 cup plain all purpose flour
- 1 teaspoon baking powder
- 1 teaspoon garlic powder
- Oil for frying
For sauce
- 60g/2ozs. butter
- 2 cloves garlic, peeled and chopped or minced
- 1 cup/250ml/8.8flozs chicken stock
- 1/3 cup/80ml/3flozs. white wine (optional but not IYKWIM ;) )
- 2 tablespoons lemon juice
- 2 tablespoons capers
- 1 tablespoon cream (optional)
- 3 teaspoons cornflour mixed with 1 tablespoon water
- 2 slices lemon and fresh parsley to serve
Step 1 - Have a large tray ready to lay the chicken. Slice the chicken breasts into two or three slices horizontally. To do this, find the fattest part of the chicken breast and slice through it with a very sharp knife and if it is still thick, slice it horizontally again. Place the chicken fillet in a sturdy ziplock bag or between cling film and pound on both sides. This will tenderise the chicken but also flatten it so that it cooks quicker and more evenly. Season each flattened fillet well with salt and pepper on both sides.
Step 2 - Place the flour, baking powder and garlic powder in a bowl and whisk together. Heat a large frypan on medium high heat and add some oil. Dredge the chicken fillets in the flour mixture and fry the fillets until golden on one side and the side facing up starts to turn white at the edge. Turn over and fry on other side. You want the chicken to be completely cooked through. Add more oil as you need it. Set aside.
Step 3 - In the same pot (there shouldn't be much oil left in it) add the butter and garlic and cook until it smells nutty and fragrant (like browned butter). Add the chicken stock, white wine, lemon juice and capers and allow to simmer for 5 minutes reducing a little and cooking off the alcohol in the wine. Add cream and heat through. If you want the sauce to be thicker turn heat down to low and add the cornflour slurry and stir to thicken.
Step 4 - Place the chicken fillets on a platter and pour sauce around the chicken-I like to leave some bits uncovered for crispiness. Serve with lemon slices and chopped parsley.