Chicken piccata

Chicken piccata

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Even the kids will love this creamy lemon chicken dinner, served with mashed potato and green beans.

The ingredient of Chicken piccata

  1. 1/4 cup plain flour
  2. 4 small chicken breast fillets
  3. 2 tablespoons extra virgin olive oil
  4. 40g butter
  5. 2 eschalots, thinly sliced
  6. 1 garlic clove, crushed
  7. 1 teaspoon fresh lemon thyme leaves, plus extra to serve
  8. 1 cup Massel salt reduced chicken style liquid stock
  9. 1/4 cup lemon juice
  10. 300ml tub light thickened cream for cooking
  11. 1 small lemon, thinly sliced
  12. 2 tablespoons drained baby capers, rinsed
  13. 1 tablespoon chopped fresh flat-leaf parsley leaves
  14. Mashed potato, to serve
  15. 200g steamed green beans, to serve

The instruction how to make Chicken piccata

  1. Place flour in a large snap-lock bag. Season with salt and pepper. Place chicken in snap-lock bag. Seal bag. Shake to coat chicken in flour.
  2. Heat 1/2 the oil and 1/2 the butter in a large frying pan over medium-high heat. Add chicken to pan, shaking off excess flour. Cook for 4 to 5 minutes each side or until browned. Transfer to a plate.
  3. Add remaining oil and remaining butter to frying pan. Add eschalot, garlic and thyme. Cook, stirring, for 2 to 3 minutes or until eschalot has softened. Add chicken stock, lemon juice and cream to pan. Season with salt and pepper. Stir to combine. Bring to a simmer. Return chicken to pan. Reduce heat to low. Simmer, uncovered, for 10 to 12 minutes or until chicken is cooked through and sauce has slightly thickened.
  4. Add lemon slices to pan. Remove from heat. Sprinkle with capers, parsley and extra thyme. Serve with mashed potato and steamed green beans.

Nutritions of Chicken piccata

fatContent: 744.724 calories
saturatedFatContent: 39 grams fat
carbohydrateContent: 19.5 grams saturated fat
sugarContent: 39.6 grams carbohydrates
fibreContent:
proteinContent:
cholesterolContent: 54.4 grams protein
sodiumContent: 179 milligrams cholesterol

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