This article was written for Annabel & Grace, which is now part of Rest Less.
I knocked up this Chicken Piccata at the weekend and it went down pretty well. Very quick to prepare, it is a satisfying and piquant dish that’s a mere 175 cals per portion. I have previously served this with holier-than-thou cauliflower rice but this time I couldn’t resist a huge bowl of salted skinny fries. A green salad and a few glasses of Sauvignon made for an enjoyable (and easy) supper.
2
servings175
kcal20
minutesFast, piquantly delicious, satisfying. Organic local chicken breasts are the tastiest if you can stretch to them.
Ingredients
skinless chicken breasts 2
olive oil
capers 2 tbsp, rinsed
garlic 1 clove, crushed
lemon 1, 1/2 zested and juiced, 1/2 sliced
chicken stock 200ml
flat-leaf parsley 1/2 a bunch, chopped
green salad and/or cauliflower rice to serve. Or skinny fries!
Directions
Cut the chicken breasts through the middle lengthways, to open them out like a book. Put them between 2 pieces of clingfilm and bash them with a rolling pin to 1cm thick. (This is a satisfying thing to do especially if you have had a long, hard day!)
Heat 1 tsp oil in a frying pan. Fry the flattened chicken breasts for 4 minutes on each side until golden and cooked through. Remove from the pan, season and leave to rest under foil.
Add the capers and garlic to the pan and fry for a minute, then add the lemon juice, zest and stock. Simmer for a few minutes until the sauce thickens slightly. Add the chicken back to the pan, with the lemon slices and parsley, and spoon over the sauce.
Notes
- Serve with a green salad and cauliflower rice. Or, if like me you can’t resist them, plenty of salted skinny fries.
More yum chicken recipes here