Chicken piccata
Lemon goes so wonderfully with chicken in this dish from Sally Bee's Vow to Wow plan. Serve on a bed of linguini or spaghetti for a delicious Italian-inspired dinner!
Ingredients
Serves 6
2 large lemons6 boneless, skinless, chicken breasts, trimmed and flattened until 1/4 inch thick1 pinch black pepper1/2 cup plain flour4 tbs extra virgin olive oil1 small onion, finely diced1 cup low salt chicken stock2 tbs capers, drained2 tbs fresh parsley, minced450g cooked linguini or spaghetti
Method
Cut one lemon in half lengthwise. Trim the ends from one half and cut across into thin slices about 1/8 inch thick. Set aside.
Juice the remaining half and whole lemon to obtain about 1/4 cup juice. Set aside.
Season both sides of the chicken breasts with black pepper. Place flour into a shallow dish or pan.
Coat each breast with flour, and shake to remove excess.
Heat 2 tablespoons of olive oil in a large, heavy-bottomed frying pan over medium-high heat until hot. This will take approximately 2 minutes.
Cook half the batch in the pan without moving them until lightly browned on the first side, 2-3 minutes. Turn and cook until the second side is lightly browned.
Transfer to a plate kept warm in the oven, or cover with foil. Add the remaining 2 tablespoons of oil to the frying pan and heat until shimmering.
Add remaining chicken pieces and repeat. Add cooked chicken to previous batch and keep warm in 200°C oven.
Using the pan in which you cooked the chicken, sauté the onion in the oil and browned bits remaining in the pan.
Once onions become translucent, add the chicken stock and lemon slices. Allow to cook until lemon slices are well-softened.
Add the capers and lemon juice, and allow to reduce to concentrate flavours. Remove pan from heat and swirl in the parsley.
Spoon over chicken and serve on a bed of cooked pasta