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Recipe

Chicken picatta

Mar 31, 2009 1:00pm
  • 15 mins preparation
  • 15 mins cooking
  • Serves 4
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Ingredients

Chicken picatta
  • 2 tablespoon olive oil
  • 500 gram chicken breasts, each sliced horizontally into 4
  • 2 tablespoon seasoned plain flour
  • 1 tablespoon baby capers, rinsed, dried
  • 2/3 cup white wine
  • 1/3 cup lemon juice
  • thinly sliced zest of 1 lemon
  • 1/3 cup parsley, finely shredded
  • blanched asparagus, to serve (optional)

Method

Chicken picatta
  • 1
    Heat oil in a large frying pan on high. Dust chicken pieces in flour, shaking off excess. Cook in 2 batches, 1-2 minutes each side, until golden. Remove from pan and set aside.
  • 2
    Sprinkle capers in same pan and cook 1 minute, until crisp. Remove to a plate.
  • 3
    Add wine to pan to deglaze. Simmer 1 minute. Return chicken to pan with lemon juice. Simmer 1-2 minutes. Remove from heat. Add half parsley and zest. Season to taste.
  • 4
    Serve chicken slices with sauce and topped with capers, zest and remaining parsley. Accompany with asparagus.

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