Skip to main content

Recipe: Chicken Piccata

Create a gourmet-style meal with this effortless chicken dish served with zesty butter and caper sauce. One of many recipes available in the August edition of Coles Magazine.

Serves: Six
Preparation: 10 mins
Cooking: 15 mins

Ingredients

  • 3 Coles Australian RSPCA Approved Chicken Breast Fillets (about 250g each), halved horizontally
  • 100g butter, chopped
  • 1/4 cup (50g) drained baby capers
  • 3 lemons, zested, juiced
  • 1/2 cup coarsely chopped flat-leaf parsley

Method

  1. Place a chicken fillet between 2 sheets of plastic wrap. Use a meat mallet or rolling pin to gently pound until 1.5cm thick. Repeat with the remaining chicken. Season well.
  2. Heat 10g butter in a large non-stick frying pan over high heat. Cook the chicken, in 2 batches, for 2 mins each side or until golden brown and just cooked through. Transfer to a plate and cover with foil. Reduce heat to medium.
  3. Add remaining butter to the pan. Cook, stirring, for 2-3 mins or until butter melts and is golden brown.
  4. Add capers and cook for 1 min or until crisp. Add lemon juice and half the lemon zest. Swirl to combine. Return chicken and any juices to the pan. Cook, turning occasionally, for 2 mins or until chicken is cooked through and sauce thickens slightly. Sprinkle with parsley. Gently shake the pan. Remove from heat.
  5. Serve the chicken sprinkled with remaining lemon zest.

More cooking inspiration with Coles

Check out this month’s Coles Magazine, available free in store or by download at www.coles.com.au/magazine.

Comments are closed.