Chicken piccata is a fresh and good pasta dish, which does not take too long to make.
4 chicken breast fillets, pounded to a uniform thickness
Sea salt, pepper and cayenne for the chicken
A little wheat flour for breading
Olive oil for frying
2 tbsp capers
2 dl white wine or dry vermouth
The juice of 2 lemons
1.2 dl chicken stock
90 g diced cold butter
4 tablespoons fresh, finely chopped parsley
Knock out the chicken and season it well on both sides with sea salt, pepper and cayenne. Turn the chicken into flour so all the meat is covered by a thin layer. Prepare the rest of the ingredients so they can be added quickly. Fry chicken golden on both sides in the oil, it should be almost completely cooked through. Place it on a plate.
Pour capers into the pan and mash some of them with a fork. Pour white wine and let it reduce slightly while stirring well. Add lemon juice and chicken stock, bring to a boil and let it boil in to half the amount. Turn down the heat and add the cold butter. Let it melt slowly while stirring so the sauce binds. Add the parsley and stir round, before placing the chicken back into the pan and scooping the sauce over it. Leave chicken for a few minutes in the pan before serving it. Chicken piccata is served with penne or any other pasta of your choice, cooked as instructed on the package.
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