Lemon Chicken Piccata
Lemon Chicken Piccata



  • 4 chicken breasts
  • 25g butter
  • 2 tbsp olive oil
  • 2 tbsp flour
  • 2 sliced shallots
  • 3 tbsp fino sherry
  • 3 tbsp capers
  • 400ml chicken stock
  • 1 lemon, thinly sliced
  • Chopped parsley and mashed potato, to serve
  • Slice each chicken breast in half lengthways, then bash with a rolling pin between sheets of film until each breast is 5mm thick. Coat each fillet with seasoned flour, and fry in 1 tbsp of oil and 15g of butter for 3 mins on each side. Set aside. Add the remaining oil to the pan and cook the shallots for 3 mins to soften.
  • Add the sherry to the pan with the capers, stock and lemon slices. Bubble away for 2 mins to thicken a little, then stir in the remaining butter. When melted, return the chicken breasts to the pan and cook for 3 minutes. Serve with the sauce, a pile of mash and some chopped parsley.
15 mins
4 serving

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