Lemon Chicken Breast Piccata
Lemon Chicken Breast Piccata



  • 2 chicken breasts, skin removed
  • Olive oil
  • 2 tbsp capers
  • 1 crushed garlic clove
  • 1 lemon, ½ sliced, ½ zest and juice
  • 200ml chicken stock
  • ½ bunch of parsley, chopped
  • Cooked rice, to serve
  • Slice the chicken breasts lengthways in the middle, opening them up like a book. Place between 2 pieces of film and bash until 1cm thick. Heat 1 tsp of oil in a pan and fry the flattened breasts for 4 mins on each side, or until golden and cooked through. Season and set aside to rest.
  • Add the garlic and capers to the pan with the lemon juice, zest and chicken stock. Simmer for 5 mins to thicken the sauce, then return the chicken to the pan with the sliced lemon and parsley. Spoon the sauce over the meat, then serve with cooked rice.
25 mins
2 serving

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