Chicken Piccata
Chicken Piccata



  • 1.5 tbsp olive oil
  • 250g leeks, thinly sliced
  • 1 tbsp seasoned flour
  • 400g chicken breast mini fillets
  • 200ml hot chicken stock
  • 1 lemon, zest and juice
  • 1 tsp capers, chopped
  • 10g chopped parsley
  • 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

Do you know your wine personality? If your answer is no, take our quiz to find out which wines to pick up next and build your box!

Build my box