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Chicken Piccata

Ingredients

800g (1.76 lb) boneless, skinless chicken breasts, butterflied to create thinner pieces
40g (1.41 oz) parmesan, finely grated
125g (4.41 oz) flour
1/2 tsp freshly cracked black pepper
1¾ tsp sea salt
60ml (2.03 fl oz) extra-virgin olive oil
1 shallot, finely chopped
3-4 cloves garlic, minced
300ml (10.14 fl oz) chicken stock
zest and juice from 1 lemon
2 tbsp capers, drained
100g (3.53 oz) butter
flat leaf parsley, chopped
lemon slices to garnish

Method

1. On a plate or shallow bowl, mix together the flour, cheese, salt, and pepper, then coat the chicken in the flour mixture well. Dust off any excess and set aside.
2. In a large frypan or shallow pot over medium-high heat, add the oil and then the floured chicken, cook for 3-4 minutes each side to get some colour on the chicken. Once you have some colour, remove from the pan and set aside.
3. Turn the pan down to medium-low and add the sliced shallot, cook for 2 minutes before adding the garlic (if the pan dries up, don't be afraid to add some more olive oil). Cook the garlic for 2 minutes before adding the stock and lemon zest and juice.
4. Let it reduce by 1/3 before you add the capers and the chicken back to the pan, followed by the butter. Stir well until the butter is incorporated into the sauce.
5. Finish with the chopped parsley and plate, garnish with some fresh lemon slices and enjoy!

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