The Most Easy and Crispy Chicken Piccata

In an effort to add more dishes containing meat to the blog, and since I’m best at cooking chicken – here’s a chicken piccata recipe that will leave you wanting for more and more. The piccata is an Italian – American dish that as far as my research goes is cooked with veal in Italy and with chicken in the US. I’ve used chicken here and made sure the fillets are quite thin so that they get really crispy. So if you are looking for a new way of cooking chicken, and like the flavour of butter, lemon and capers – give this a try.

Disclosure: my recipe is and adjusted version of this recipe from the Modern Proper.

Ingredients

six chicken breast fillets
a shallot
six garlic cloves
a lemon
50g of capers
20g of fresh parsley
300 ml chicken or veggie stock
butter
olive oil
salt & pepper
100g of flour

Instructions

1. Season the chicken breast fillets on both sides with salt and pepper and then toss them through the flour, shaking off any excess.

2. In a large skillet heat three tablespoons of butter and two tablespoons of olive oil on medium low heat. Once the butter has melted, gradually add your chicken fillets to the skillet, frying for about 2 minutes on each side, or until slightly browned.

3. Set the chicken aside and add a chopped shallot and the minced garlic cloves to the skillet, frying for a few minutes until fragrant. Next, add the veggie stock and let it reduce over the next five to seven minutes. Stir in another three tablespoons of butter, the capers, lemon zest from the lemon above as well as the juice of it plus half a teaspoon of salt and pepper. Let this cook over low heat for another five minutes.

4. Transfer the sauce to another recipient, add the chicken to the cleaned skillet, pour the sauce over and serve with some lemon slices and the fresh parsley.

PS: Looking for another crispy chicken recipe? Check out my crispy chicken – it will make you never need to order fried chicken again.