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