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Chicken Piccata

The new go to dinner recipe!

20 2
Chicken Piccata | DonalSkehan.com, The new go to dinner recipe!

main-meals

Chicken Piccata

The new go to dinner recipe!

Saturday, October 27, 2018
US / METRIC

For the chicken:

2 chicken breasts, sliced in half horizontally

5 tbsp flour

5 tbsp Parmesan cheese

Sea salt and black pepper

For the sauce:

3 tbsp extra virgin olive oil

5 tbsp butter

120ml white wine

Juice of ½ lemon

3 tbsp capers

A small handful of flat leaf parsley, roughly chopped

For the chicken:

2 chicken breasts, sliced in half horizontally

5 tbsp flour

5 tbsp Parmesan cheese

Sea salt and black pepper

For the sauce:

3 tbsp extra virgin olive oil

5 tbsp butter

½ cup white wine

Juice of ½ lemon

3 tbsp capers

A small handful of flat leaf parsley, roughly chopped

20mins
Serves 2

Nothing more than chicken, parmesan, butter, capers and lemon but oh so delicious!

Mix together the flour and Parmesan cheese in a small baking dish and season generously with sea salt and ground black pepper.
Place the chicken between two sheets of parchment paper and bash gently with a meat hammer to flatten slightly.
Place the oil and 3 tbsp of butter in a large frying pan and place over a medium high heat.
Dredge the chicken pieces in flour on all sides, shaking off any excess and once the butter has melted and bubbles, add it to the pan.
Fry 3-4 minutes either side or until golden brown and cooked through. Remove to a plate and keep warm.
With the pan still over heat, pour in the white wine, lemon juice and capers and bring to a steady simmer. Continue to bubble away for a couple of minutes until reduced by half and then whisk in the last of the butter.
Serve the chicken drizzled generously with the sauce and sprinkle with parsley.
20mins
Serves 2

Ingredients
US / METRIC

For the chicken:

2 chicken breasts, sliced in half horizontally

5 tbsp flour

5 tbsp Parmesan cheese

Sea salt and black pepper

For the sauce:

3 tbsp extra virgin olive oil

5 tbsp butter

120ml white wine

Juice of ½ lemon

3 tbsp capers

A small handful of flat leaf parsley, roughly chopped

For the chicken:

2 chicken breasts, sliced in half horizontally

5 tbsp flour

5 tbsp Parmesan cheese

Sea salt and black pepper

For the sauce:

3 tbsp extra virgin olive oil

5 tbsp butter

½ cup white wine

Juice of ½ lemon

3 tbsp capers

A small handful of flat leaf parsley, roughly chopped

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