I’ve been guilty of not blogging much recently. A combination of being ill (less cooking as no appetite) and being busy mean I’ve just not sat down for any length of time. The New Year means a new job and hopefully a bit more time both for myself and with my little family. It will also mean more time to cook and all the things I’ve missed out on recently like baking bread.
Not that long ago I cooked Chicken with Lemon and Caper butter and decided to try a similar Chicken Piccata recipe. I tried it recently and really enjoyed it although it was super tangy (probably too much so for the Other Half’s taste) so this is on the ‘fiddle and improve’ recipe list.
2 chicken breasts
Flour (about 2 tblsp)
1 tblsp olive oil
Juice of 1 lemon
100ml white wine
1 tblsp capers
Handful chopped parsley
First of all bash the chicken breasts until they are about 2cm thick, you can bash them thinner and reduce the coming time if you prefer. Melt half the butter in the olive oil in a large frying pan, whilst the butter is melting, dredge the chicken in flour (season with salt and pepper to taste) and add to the frying pan. On a medium heat cook the chicken for about 7 minutes a side, making sure they are nicely browned. Once cooked, remove from pan and keep warm.
Turn up the heat and add the lemon juice, wine and capers (Tip: part of the ‘fiddle’ will be adding the wine on its own first and letting it reduce once I’ve deglazed the pan) scraping up any brown bits from the fried chicken. Reduce the heat and return the chicken to the pan for 5 minutes.
Again remove the chicken and whisk the remaining butter into the sauce. Add chopped parsley and pour over the chicken.