5 Ingredient Chicken Piccata
Easy Tuscan Dishes
Fresh, effortless and light; this Italian dish with a luxurious caper and citrus butter sauce will leave you feeling as divine as a tuscan summer sunset .Mangiare🫴🏽.
- Chicken Breast Fillets (about 250g each) halved horizontally
- 100g butter chopped
- 1/4 cup (50g) drained baby capers
- 3 lemons, zested, juiced
- 1/2 cup coarsely chopped flat-leaf parsley
Place a chicken fillet between 2 sheets of plastic wrap. Use a meat mallet or rolling pin to gently pound until 1.5cm thick. Repeat with the remaining chicken. Season well.
Step 2
Heat 10g butter in a large non-stick frying pan over high heat. Cook the chicken, in 2 batches, for 2 mins each side or until golden brown and just cooked through. Transfer to a plate and cover with foil. Reduce heat to medium.
Step 3
Add remaining butter to the pan. Cook, stirring, for 2-3 mins or until butter melts and is golden brown.
Step 4
Add capers and cook for 1 min or until crisp. Add lemon juice and half the lemon zest. Swirl to combine. Return chicken and any juices to the pan. Cook, turning occasionally, for 2 mins or until chicken is cooked through and sauce thickens slightly. Sprinkle with parsley. Gently shake the pan. Remove from heat. Step 5 Serve the chicken sprinkled with remaining lemon zest.
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