Chicken Piccata


  1. Place a piece of baking paper onto a chopping board. Pop the chicken on top and cover with more baking paper. Bash until ½ cm thick.
  2. Mix the flour with a huge pinch of salt and pepper. Place the chicken into the flour and cover both sides. Dust off any excess.
  3. Heat the oil in a non-stick frying pan over a medium heat. Add the chicken and cook for 4-5 minutes a side or until cooked through and really golden. If they colour too fast, reduce the heat a little and keep turning. Divide between two warm serving plates.
  4. Add the shallots and garlic to the pan. Mix well and cook, stirring regularly, for 3-4 minutes until translucent. Add the capers and a good pinch of salt and pepper. mix well.
  5. Pour the wine into the pan and mix well. Cook, stirring regularly, 1-2 minutes until the alcohol has evaporated and the wine reduced. Add the stock. Bring to the boil and cook, stirring occasionally, for 3-4 minutes until syrupy. Turn off the heat and chuck in the butter. Mix continuously until melted and you have a glossy sauce. Add the lemon and parsley and mix well. Check the seasoning and add more salt and pepper to taste. Pour over the chicken and serve immediately.


Serves 2

400g thigh fillets
2 tbsp flour
2 tbsp olive oil
2 shallots, finely chopped
4 cloves garlic, thinly sliced
1 tbsp capers
100ml white wine
100ml stock – ¼ cube
25g butter
½ tsp lemon juice
A small handful of finely chopped parsley leaves
Salt and pepper

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