Chicken Piccata With Lemon
By Giacomo
An Italian classic from Giacomo at www.glutenfreechef.co.nz
Serves: 4
Print This Recipe
Due to the Chicken breast being pounded this dish does not take very long to cook. Great taste and its within a 30 minute prep to eat.
Ingredients
4 chicken breasts pounded thin
Plain flour or Gluten Free flour spread on a plate for dredging
2 tablespoons of olive oil
3 tablespoons of butter
1/2 cup of white wine
juice of 2 lemons
salt and pepper to taste
1 cup chicken stock
Method
Dredge each chicken breast in flour to coat and shake off excess. Heat oil in a large saute pan set on medium heat. Place chicken breasts in pan and cook until lightly browned on both sides, about 2-3 minutes for each side.
Drain the oil and add butter, wine, lemon, salt and pepper. Cook for 1 minute. Add the stock and cook until the liquid is reduced by half, about 10 minutes . (sprinkle a little flour in when it starts boiling to thicken, cornflour is fine.) Check the chicken is cooked through. When you prick the chicken and the juices run clear its cooked.
Transfer Chicken to serving dishes, top with sauce and a slice of lemon for garnish.