Chicken Piccata

Heat ½ tbsp of oil in a frying pan and fry the leeks with a pinch of salt for 5 mins. Transfer to a plate. Meanwhile, tip the flour onto a plate and toss with the chicken mini fillets to coat. Fry the chicken in the remaining oil for 3 mins on each side, or until golden brown.
Mix the stock, lemon juice and zest, and capers in a jug. Reduce the heat in the chicken pan and add the stock mixture, then bring to a low simmer. Cook for 5-7 mins to thicken the sauce and ensure the chicken is cooked through, then add the leeks and parsley to the pan and stir to combine. Cook for 2 mins more, then serve with lemon wedges and crusty bread.

30 mins

2 serving

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