Lemon & Capers Chicken Piccata
A light, zesty Italian-inspired dish with tender chicken in a bright, buttery lemon and caper sauce. Ideal for spring evenings or easy midweek dinners.
Method
1. Prepare the chicken:Slice each chicken breast in half horizontally to create 4 thin fillets. Season both sides with salt and pepper, then lightly dredge in flour, shaking off any excess.
2. Pan-fry the chicken:
Heat olive oil in a large frying pan over medium-high heat. Cook the chicken fillets for 2–3 minutes per side until golden and just cooked through. Transfer to a plate and keep warm.
3. Make the sauce:
Reduce heat to medium. Add the butter to the same pan. Once melted, stir in the chicken stock, lemon juice, halved Opies Sliced Lemons, and capers. Simmer for 2–3 minutes until slightly reduced.
4. Return the chicken to the pan:
Place the cooked chicken back into the pan and spoon over the sauce. Simmer for a further minute to heat through and coat the chicken.
5. Serve:
Plate the chicken and spoon over the lemon-caper sauce. Garnish with fresh parsley if using.
Tip
Delicious served with sautéed greens, new potatoes, or a light salad for a bright and balanced spring meal.Ingredients
• 2 boneless, skinless chicken breasts
• Salt and freshly ground black pepper
• 3 tablespoons plain flour
• 2 tablespoons olive oil
• 2 tablespoons unsalted butter
• 100ml chicken stock
• 4–5 Opies Sliced Lemons, halved
• 1 tablespoon juice from the Opies Sliced Lemons jar
• 1½ tablespoons Opies Capers, drained
• 1 tablespoon chopped fresh parsley (optional)
