3. Garlic Chicken Piccata
What you need:
- 2 boneless chicken breasts, cut in half to make 4
- 2 tbsp of flour
- 2 tbsp grated parmesan
- Salt and pepper
- 4 tbsp butter
- 2 tbsp olive oil
- 4 cloves of minced garlic
- ¼ cup of dry white wine
- ¾ cup of chicken stock
- 2 tbsp lemon juice
- ¼ cup brined capers
- ¼ cup chopped parsley
- Parmesan for serving
To make:
In a bowl combine the flour and the parmesan. Season the chicken with some salt and pepper and then dredge through the flour. In a large pan heat a tbsp of butter and a tbsp of olive oil over medium heat. When hot, fry two pieces of chicken until they are browned on each side. Then do the same for the other chicken pieces.
Remove and then melt a tbsp more of butter in the pan and add in the garlic. Fry for about 30 seconds. Add in the wine and bring to a bowl. Pour in the stock, capers, and lemon juice. Allow to reach a boil. Add the rest of the butter to the pan and then add the chicken back to the pan. Cook for about 5 minutes to heat through. Serve with parmesan and fresh parsley.