Chicken Piccata - Seriously Simple

Tender chicken breasts are lightly dredged in flour, pan-seared to a golden brown, and then simmered in a zesty lemon-caper sauce. This delightful dish is served over a bed of creamy polenta, enriched with the nutty flavor of Parmesan cheese. The combination of the tangy piccata sauce and the smooth, cheesy polenta creates a harmonious blend of flavors and textures that will leave your taste buds craving more. Perfect for a comforting yet elegant meal. Enjoy! 🍋🍗🧀

Ingredients

3 chicken breast, skinless and boneless, halved horizontally

Salt and pepper

60g/1/2c all purpose flour, for dreading

85 g/6 tablespoons of unsalted butter

3 tablespoons extra-virgin olive oil, may need extra

1 shallot, peeled and sliced lengthwise

1 lemon, halved. One half very thinly sliced, the other half juiced, about 2Tbs

177ml/3/4c chicken stock

18g 4 teaspoons capers, drained

Chopped fresh parsley for garnish

Method

1. In a bowl, dredge the chicken in the flour with a little salt and pepper, shake off excess flour.

   
   

2. In a large skillet over medium high heat, melt 3 tablespoons butter and 3 tablespoons of olive oil until hot and sizzling slightly.

   Sauté the chicken in batches, three minutes per side. Don't overcrowd the pan. Remove the chicken set aside on a plate and cover with foil.

   
   

3. To your pan, add the shallots and lemon slices over a medium high heat. Steering occasionally until lightly browned and fragrant, about 3 to 4 minutes.

   
   

4. Add the chicken stock and bring to a simmer. Return the chicken breast to the pan and simmer gently for 3 to 5 minutes until the sauce reduces a little.

   Remove the chicken to a serving platter.

   
   

5. Add the final 3Tbs butter, lemon juice & capers to sauce and stir to incorporate. Check the sauce for seasoning and adjust as needed.

6. Pour the sauce over the chicken on the platter and garnish with chopped parsley.

Serve with a Creamy Parmesan Polenta.