A delicious healthy dish of chicken piccata drizzled with a beautiful velvety lemon caper butter sauce. Easy to make and absolutely packed with flavour.
Ingredients:
• 3 large skinless, boneless chicken breast cut in half
• ½ cup all-purpose flour
• 2 garlic cloves, minced
• 1 cup chicken broth
• ½ lemon, thinly sliced
• ¼ cup fresh lemon juice
• 2 Tbsp capers, drained and rinsed
• 3 Tbsp butter
• 2 Tbsp parsley, minced
• 2 Tbsp canola oil
• Salt and pepper to taste
Method:
Preheat oven to 90°C. Place a serving platter into the oven to warm. Next tenderise the chicken using a wine bottle or rolling pin until it’s flat, almost like a chicken schnitzel. Season with salt and pepper and then dredge them in flour, shaking off excess flour. Pan-fry the chicken pieces until almost golden brown on both sides, about three minutes per side, adding canola oil as needed. Transfer the chicken pieces onto a warmed platter in the oven. Drain most of the oil from the frying pan. Add the minced garlic to the pan and cook until fragrant. Pour in the chicken broth. Scrape and dissolve any brown bits from the bottom of the pan. Stir in the lemon slices and bring the mixture to a boil. Let it cook, stirring occasionally, until the sauce reduces to about ⅔ cup, 5 to 8 minutes. Add the lemon juice and capers; simmer until the sauce is reduced and slightly thickened, about 5 minutes. Drop the butter into the pan and swirl it into the sauce until the butter is melted. Add the parsley; remove from heat and set aside. Spoon the sauce over each portion, then serve and enjoy!
Source: www.bwellfoods.co.za, www.facebook.com/bwellfoods