Yahoo Movies Chicken piccata with sizzled lemons recipe
Salty capers, an absurd amount of garlic (slivered and fried until golden), and a buttery wine sauce – what’s not to love? I like a lot of lemon in the sauce and some extra sizzled lemon slices on top, plus a few sprigs of parsley (stalks and leaves) scattered over at the end.
Serves
4
Ingredients
4 chicken breasts
70g plain flour
Olive oil, for frying
8 garlic cloves, finely sliced
4 dessert spoonfuls of capers
300ml dry white wine
400ml hot chicken stock
55g butter
2 unwaxed lemons, one thinly sliced, one juiced
A handful of parsley
Method
First, bash out your chicken breasts. Slice in half to “butterfly”, then pop in a freezer bag one at a time, sealing it, and whack with a rolling pin. You want the breasts about half an inch thick and as even as you can get them.
Put the flour on a large plate. Dunk your chicken in the flour, making sure it has a nice even coating. Pat it down to get any excess off. Place on a separate plate.
Set a large frying pan over a low-medium heat with plenty of olive oil. Fry the chicken in batches. Cook each piece for about three minutes on one side, then flip and cook for another two minutes until golden and just cooked through. Timings will vary depending on the thinness of the chicken. Set aside on a plate. Season.
When all the chicken is cooked, add the garlic to the pan. Fry for two minutes, or until golden. Remove from the pan and set aside. Then add the capers and cook for a minute. Remove from the pan and set aside with the garlic.
Turn up the heat and pour in the wine. Cook for a minute or two, then pour in the hot stock and juice of one of the lemons. Simmer for five minutes, or until the liquid has reduced a little. Stir in the butter. The sauce should turn nice and glossy.
Meanwhile, cook the lemon slices. Set a frying pan over a medium heat with a splash of oil. Fry the lemon slices until slightly caramelised.
Put the chicken pieces back in the pan. Turn the heat down and pour the liquid over them. Put the capers and garlic back in the pan too. Cook gently for a couple of minutes.
To finish, scatter the sizzled lemon slices over the pan and tear a few parsley leaves and stalks. Serve immediately.
