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Chicken Piccata

Chicken Piccata

With its delicious ensemble of zest and buttery flavour, this Italian-inspired classic deserves a weekly appearance at your dinner table. No home cook’s repertoire is complete without this dish of seasoned chicken breast topped with shredded parmesan, cascaded in a fragrant, savoury lemon sauce, studded with briny capers.

Chicken Piccata main image
Cooking Time35 minutesDifficulty:Easy
Chicken Piccata ingredients image

Ingredients

Servings:2
  • 2chicken breasts, sliced in half horizontally
  • 1/4 tsp salt
  • 1 pinchpepper
  • 1/4 cup parmesan, shredded
  • 3 tbspcapers, divided
  • 1lemon, sliced
  • 2 tbspunsalted butter
  • 1shallot, diced
  • 2 clovesgarlic, chopped
  • 2 tbspall-purpose flour
  • 1 cupdry white wine
  • 1/4 cup chicken broth
  • 2 tbsplemon juice
  • 1zest of lemon
  • chopped parsley
  • lemon wedges

Steps

STEP 1

To preheat the oven, touch Convection Bake six times until 400°F is displayed in the window.

STEP 2

Place chicken breast pieces on the enamel tray lined with parchment paper. Season with salt and pepper, top with parmesan. Sprinkle 2 tbsp capers and sliced lemon around the chicken. Bake for 15-18 minutes.

Chicken Piccata

STEP 3

While the chicken is cooking, make lemon sauce. In medium saucepan, heat 2 tbsp butter over medium low heat. Add shallots and garlic and cook until translucent and fragrant. Add 2 tbsp flour to make a roux, mixing constantly for 1 minute to cook flour. Whisk in white wine and broth and increase heat to medium. Bring sauce to a gentle boil, whisking constantly. Reduce heat slightly and cook to thicken for about 3 minutes, whisking occasionally. Stir in lemon juice and zest, and remaining capers.

STEP 4

Pour sauce over chicken and top with chopped parsley. Serve with fresh lemon wedges and your favourite side!

Chicken Piccata

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