Lemon Chicken Piccata
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- čas přidán 5. 06. 2024
- Lemon Chicken Piccata - pan-fried parmesan-coated chicken in a tangy lemon sauce with garlic, butter and capers. It's one of those moreish lip-smackingly tasty dinners. Perfect with linguine!
Free printable recipe is available on our site: www.kitchensanctuary.com/lemo...
Ingredients:
▢4 chicken breasts - about 600g/1.3lbs
▢60 g (½ cup) plain (all-purpose) flour
▢3 tbsp finely grated parmesan
▢½ tsp salt
▢½ tsp black pepper
▢¼ tsp garlic powder
▢2 tbsp neutral oil - I use avocado, but rapeseed or sunflower are also good
▢2 tbsp unsalted butter
▢1 banana shallot - peeled and finely diced (or us two regular small shallots)
▢2 cloves garlic - peeled and minced
▢120 ml (½ cup) white wine
▢360 ml (1 ½ cups) chicken stock
▢45 ml (3 tbsp) fresh lemon juice - (this is approx the juice of 1 ½ lemons)
▢2 tbsp capers in brine - drained
▢2 tbsp finely chopped fresh parsley
Optional - if you want a thicker sauce:
▢1 tsp cornflour (cornstarch in USA) mixed with 1 tbsp cold water
To serve:
▢1 lemon - sliced into thin rounds
▢black pepper
▢freshly grated parmesan
INSTRUCTIONS
1. Preheat the oven to a very low temperature (to keep the chicken warm in) and put a baking tray to one side.
2. Place a chicken breast in between pieces of parchment paper or clingfilm, and pound with a rolling pin to flatter. We want it about 1cm (a little under half an inch) thick.
3. Repeat with the remaining chicken breasts.
4. Place the flour, parmesan, salt, pepper and garlic powder in a shallow bowl and mix together.
5. Dredge the chicken breasts in the flour mixture to fully coat.
6. Heat up the oil in a large frying pan (skillet) over a medium-high heat.
7. Add the chicken breasts, and cook for 4-5 minutes on each side, until golden brown and cooked all the way through.
8. Remove from the pan and place on the tray in a very low oven.
9. Turn the heat of the pan down to medium and add the butter.
10. When the butter has melted, add the diced shallot and cook for 2-3 minutes, stirring often, until softened.
11. Add the garlic and cook for 30 seconds, stirring constantly.
12. Add the wine, turn up the heat to high and bubble for 1-2 minutes, until the wine is reduced by half.
13. Add the stock, and allow to bubble for 3-4 minutes, until slightly reduced. Then turn the heat back down to medium and stir in the lemon juice, capers and parsley.
14. If you would like to thicken the sauce (optional) you can stir in the cornflour mixture at this point.
15. Add the chicken breasts back to the pan and give them a baste in the sauce before serving. If you like, you can slice up the chicken breasts before serving it up.
16. Serve topped with lemon slices, black pepper and a sprinkling of Parmesan. It tastes great with linguine, mashed potato, saute potatoes or fluffy herbed rice.
#CookingShow #Recipe #chickenrecipe - Jak na to + styl
I’m so glad I found this channel! These recipes look delicious and they’re presented so well! Thank you from Australia.
At last a British video with a British chef !
Gosh. Yummy. You never disappoint. Thank you, my family will love that recipe.
Nice recipe, I’ll try it. Thank you 🇬🇧
Looks and sounds delicious. Will give this a go although I am still hooked on your Fish Pie😊
You have the best cooking channel of all
I agree. Top of the pops.
@@GringoXavier try the Tuscan chicken
Her recipe the killer
@@georgehavingfun8888 I’ve tried it mate. So good.
My favourite is the Thai style pork with peanut butter and coconut milk. My wife’s Thai and she makes me make it at least once a month. Brilliant channel.
She really doesn't 😂
@@DrFurb l beg to differ. This channel has really helped me to make delicious meals for my family. I’ve bought the book as well and it’s my go to for recipes. Excellent channel.
LOVE THIS DEFO ON MY SHOPPING LIST THIS WEEK THANK YOU GUYS
Great job, Chef. Another gem.
Nice to see something that's not a slow cooker recipe.
MR Garison!
It's on my list of Sanctuary dishes😋. Thank you so much Nicky🤗.
It looks amazing! Now I have a dinner plan 😊
Absolutely fantastic Nikki can’t wait to get this a try! Thank you! :-)
Wow this looks awesome!
Thanks for a very lovely recipe ❤
Shall be trying that very soon. 😊
Thank you! I'll definitely give this a go! 😊😊
Looks great! Thanks for posting this.
Nice easy recipe Nicky, thank you kindly, much love from South Africa
Yum. I've never tried this with linguini, but now intend to. Good video.
Wow, looks great. Deffo trying this one Nikki. Thanks!
Hope you like it!
Mmm looks delicious
Thank you Nikki. That looks fabulous❤
You are so welcome!
Adding artichoke hearts. Looks awesome as always. Thank you
Looks delicious 😋
Delicious!
Yum! Making this with cod ❤❤❤
Can’t wait to cook it🔥
Outstanding presentation well done
Yay thank you
I’m so making that
I like it. 😊
That looks like a repurposed Gu jar for your slurry. I had my husband design and make me lids for my jars. Love the size of them.
I love chicken piccata but have never made it 😊😊😊 you make it look easy and absolutely delicious 😋 😊😊 thank you so much dear friend for sharing your amazing recipe 😀 😊😊
❤Annie
My pleasure 😊
Yum.
Just bought ingredients for another of your dishes and now I wish I’d waited an hour
Would be nice with fineky chopped pepoers snd courgettes and some basil added in at end.....definetly gonna try this recipe..
I used to like lemon amd herb chicken Inusrd a mix they dince took off the market, but it was a traybake jounted thigh snd drumstick portions oven riastrd with potato's carrots anf onions, roughly chopped (u couldvuse whatever other veg u have available) and thr closest I couod come yo yhd sauce was a mixture of olive oil, lemon jiice and Italian herbs and garlic poured over, then mixed thoroughly and oven baked for 40-45 mins. As far as I could tell the herbs were thyme snd basil
👍👍👍
Hi Nikki, are your recipes generally to serve four portions, thanks
Yes generally I make them for 4.
Thanks@@Kitchensanctuary
Simply beautiful ❤❤ almost like mine,😂😊😊😊
Excellent 🔥👍
Thank you! Cheers!
here for the british accent
Yummo
What can u use instead of white wine as we don’t drink wine
I wasn’t sure what a neutral oil was and I used avocado oil and the chicken turned bright yellow.
I don't have white wine. Is there an alternative?
Chicken stock? My husband doesn't like wine taste so I always use chicken stock
😍😍😍😍
Can you make every type of sushi please, 🙏
God bless you
who is gbc 7344?
Not sure ???
Another comment troll. Just ignore them.
what is the breakdown of fat,saturates,sugars,salt within your presentation please?
It’s healthy home cooking..get a grip
naa pal you don't exist on you tube ta ta...@@gbc7344
I have the rough calculations on my website. www.kitchensanctuary.com/lemon-chicken-piccata/#recipe however Even though we have tried to provide accurate nutritional information, these figures should be considered estimates.
not quite shure whether the combination of chicken and capers really works?
otherwise thank you for the cooking inspiration, to make a piccata with chicken.
Ugh that word slurry😑
I didn’t like how mushy the flour was after the sauce was on it. Kind of gross. I hate corn starch it’s like snot. This is a gross dish.
Charming.
"If you can't say something nice, don't say nothing at all".
Thumper's mom.
Seriously???
Chicken,,,Lemon,,,,Garlic,,,great combo, never fails,,will try your version. PS,,during the gig you said,,, after cooking the chicken place it in a low oven. You did not do this,,you placed it in a very high oven. Jus sayin is all.
Ha ha ha, I meant low in temperature not physical height 😂