I’m a huge fan of Nagi and her RecipeTin Eats blog. She has a wonderful chicken piccata recipe.

Makes 3 or 4 servings. Once you get the hang of it, this is an easy recipe to scale up or down.

Ingredients

• 450g / 16oz chicken breast (2 large pieces), skinless boneless
• 4 tbsp flour (sub cornflour/cornstarch for GF)
• 2 1/2 tbsp parmesan, finely grated
• 1/2 tsp salt
• 1/4 tsp pepper
• 2 1/2 tbsp olive oil
• 1 tbsp / 15g unsalted butter

Lemon Sauce

• 2 tbsp / 30g unsalted butter, cut into 1.5cm / 1/2″ cubes
• 2/3 cup dry white wine
• 2 tbsp lemon juice, fresh
• 3 tbsp capers in brine, drained
• 1 1/2 tsp parsley, finely chopped, plus more for garnish

Instructions

Crispy Parmesan Chicken

• Cut each breast into 3 pieces. Then place between 2 pieces of cling wrap or paper and pound to 1/2 cm / 0.2″ thickness. (Note from DZ: I will generally butterfly the breasts if they are thick.)

• Drizzle chicken with 1/2 tbsp olive oil and spread with your fingers on both sides.

• Mix flour, parmesan, salt and pepper in a shallow dish. Coat chicken, pressing to adhere, then shaking off excess.

• Heat olive oil in a large skillet over medium high heat. Then add butter and let it melt.

• Place 3 pieces of chicken in the skillet. Cook 3 – 4 minutes until golden, then turn and cook the other side for 1 minute. (Note from DZ: I use an instant meat thermometer to avoid over-cooking the chicken)

• Remove onto plate, repeat with remaining chicken.

Lemon Sauce

• Pour out and discard excess fat in skillet, then give it a quick wipe with paper towels (no need to clean thoroughly).

• Still on medium high heat, add wine. Let it simmer rapidly until it reduces by half – around 3 minutes.

• Add lemon and simmer 1 minute.

• Reduce heat to low. Add cubed butter and swirl pan to make it melt but not go foamy. Sauce should be glossy, translucent and slightly thickened.

• Stir in capers and parsley. Serve chicken with Sauce, sprinkled with extra parsley if desired!