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Piccatine al Limone

Ingredients

4 large chicken breasts

2 tbsp lemon juice and zest mixed

1 tsp crushed garlic

2 tbsp chopped soft herbs (parsley, basil, mint)

1 shallot finely chopped

400ml chicken stock

100g salted butter

2 tbsp plain flour

2 tbsp small capers, rinsed

2 heaped tbsp grated parmesan

Salt and pepper

SERVES 4     PREP TIME 5 MINS     COOKING TIME 10 MINS

  1. Place the chicken breasts in a plastic bag or between two sheets of cling film.
  2. Using a rolling pin beat the breasts until they are flattened.
  3. Remove from the plastic and toss in the flour with the salt and pepper.
  4. Melt half of the butter in a frying pan and cook the chicken for around 1 minute each side until golden.
  5. Remove from the pan and place aside.
  6. Add the rest of the butter to the pan and gently fry the shallots and garlic until soft and clear.
  7. Put the chicken back into the pan, with the stock, lemon juice/zest, herbs and capers.
  8. Allow to bubble and cook for a further 5 minutes ensuring the chicken is cooked through and the sauce will have started to thicken slightly.
  9. Pour the sauce over the chicken to serve and sprinkle with parmesan.

Perfect with either new potatoes and green beans or sautéed potatoes and watercress salad

High Rollers
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