Chicken Piccata

Serves 1
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Directions

  1. 1Butterfly chicken breasts and smash them until thin.
  2. 2Coat the chicken with salt and pepper.
  3. 3Lightly coat the chicken in seasoned A1 flour.
  4. 4Shallow fry the chicken on both sides until light golden brown.
  5. 5Dice a shallot and toss it in the skillet with garlic.
  6. 6Deglaze the skillet with wine.
  7. 7Add chicken stock and reduce.
  8. 8Add capers, lemon juice, parsley, and a hint of tarragon.
  9. 9Mix in cold butter.
  10. 10Add the chicken back in and baste it with the pan sauce.
  11. 11Add pan sauce to cooked pasta along with some Reggiano and serve.

Ingredients

  • 2 chicken breasts
  • salt
  • pepper
  • A1 flour
  • 1 shallot diced
  • garlic
  • wine
  • chicken stock
  • capers
  • lemon juice
  • parsley
  • tarragon
  • cold butter
  • cooked pasta
  • Reggiano

Equipment

skillet