INGREDIENTS:
2 Boneless Chicken Breast
½ cup All Purpose flour
½ tsp Salt
½ tsp Black pepper
3 tbsp Olive Oil
For Sauce:
1 tbsp Olive Oil
5 Shallots chopped finely
3 tbsp Capers
2 cups Chicken Stock
75 grams Butter cold
2 tbsp Lemon Juice
3 tbsp Parsley chopped finely
½ tsp Salt
½ tsp Black pepper
1 Lemon sliced
METHOD:
Take boneless chicken breast in a cutting board. You will be needing boneless skinless chicken breast. Butterfly the chicken breast (use a knife to open up the chicken breast like a book). Use a meat mallet the bash the chicken gently so it is even and flattened.
Now make the seasoned flour. Take flour in a bowl, season with salt and pepper. Mix well and set aside. You can add any dried herbs like thyme, parsley into the flour if needed.
Coat the chicken with seasoned flour on both sides. Set aside.
In a shallow Dutch oven, heat 3 tbsp olive oil. Place the chicken in the hot oil and pan fry on both sides for 2 mins. Remove to a clean plate and set aside.
Now for making the sauce. I like to clean the pan using a paper towel to remove the burnt flour particles. Add 1 tbsp extra olive oil and let it warm through. Add in chopped shallots and capers and saute for 1 min.
Add in chicken stock and use a spatula to scrape the burnt bits from the bottom. Let the chicken stock boil and reduce until it is half way reduced. Now add in lemon juice and mix well.
Place the chicken back into the sauce and coat on both sides. Now remove the chicken onto a clean serving dish.
Now to the sauce add in the butter. Make sure the butter is cold. Add little at a time and mix well so the sauce gets emulsified and turns creamy. Add in black pepper and parsley and mix well.
Spoon the sauce over the chicken and top with slices of lemon. Serve immediately.
CHICKEN PICCATA
