Chicken piccata recipe

Method

1. Take each chicken breast and slice in half across its length to form two thin slices. Place the slices between 2 sheets of lightly oiled clingfilm and bash with a rolling pin until 5mm thick and nearly twice as wide. Place the flour onto a serving plate and generously season with freshly ground black pepper and a little salt. Lightly coat each of the thin chicken breast slices with the seasoned flour.
2. Heat the 1 tbsp of the oil and 15g of the butter in a large frying pan. Add the chicken breast slices and cook for 2-3 mins on each side until golden and crisp. Remove from the heat using a fish slice and set aside on a plate. Meanwhile, add the remaining oil to the pan and cook the shallot for 2-3 mins over a medium heat.
3. Once soft and golden, pour in the fino and immediately add the capers, chicken stock and lemon slices. Bring to the boil and reduce for 1-2 mins until the sauce has thickened a little, then add the remaining 10g of butter. Stir well until melted, then return the chicken slices to the pan and cook again for 3 mins until the chicken is piping hot and the sauce thickened a little more. Serve with mashed potato and garnished with fresh chopped parsley.

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