Easy Chicken Piccata

4 standard portions

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Ingredients

• 600 g chicken breast, halved horizontally
• 1-2 lemons (juice of half plus wedges to serve)
• 4 tbsp capers
• 6 cloves of garlic, thinly sliced
• 75 g cold butter, sliced into cubes
• Handful of chopped parsley, chopped to serve
• 2 tbsp flour
• 1 tsp onion granules
• 300 ml chicken broth
• 1 tbsp olive oil
• 1 tsp red pepper flakes

Method

1. Pound the chicken to a thickness of 1 inch. Season with salt and pepper, then coat in flour.
2. Preheat a cast-iron or stainless steel pan over a medium-high heat, then add olive oil to coat the base of the pan.
3. In batches, fry the chicken for 2 minutes on each side. Set aside once cooked and golden brown.
4. Add half of the butter into the pan along with the garlic and scrape the brown bits off the bottom of the pan. Also, add the red pepper flakes at this stage.
5. Pour the chicken broth, capers and onion granules into the pan. Stir to combine, add the remaining half of the butter and stir to emulsify. Add the juice of half a lemon.
6. Place the chicken back into the pan and heat for a couple of minutes, then turn off the heat. The sauce should have thickened nicely. Spoon the sauce over the chicken to absorb the flavour and top with thinly sliced lemons, parsley and lots of black pepper.