Easy Chicken Piccata
, Serves 4
Pan-seared chicken cutlets finished in a quick lemon, caper and cream pan sauce.
| 2 large chicken breasts | Halve breasts lengthwise into 4 cutlets, trim fat | Season with salt, pepper & garlic powder | Coat in flour | Sear cutlets 4-5 min per side | Off heat, deglaze, add sauce base | Stir in cream, return chicken | Simmer 5 min until cooked through | Garnish and serve |
| Salt & pepper, to taste | ||||||||
| 1/4 tsp garlic powder | ||||||||
| Flour, for dredging | ||||||||
| 30 g butter (for searing) | Heat butter & oil, medium-high | |||||||
| 1 tbsp olive oil | ||||||||
| 60 ml chicken broth (or dry white wine) | ||||||||
| 1 tbsp lemon juice | ||||||||
| Zest of 1 lemon | ||||||||
| 30 g butter (for the sauce) | ||||||||
| 1 tbsp brined capers, drained | ||||||||
| 120 ml heavy cream | ||||||||
| Chopped parsley (optional) | ||||||||
| Freshly grated parmesan (optional) |
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