Chicken Piccata
| 120 | ml | Chicken stock |
| 60 | ml | Lemon juice |
| 4 | piece | Chicken breasts |
| 3 | tbsp | Capers |
| 2 | tbsp | Butter |
| 2 | tbsp | Olive oil |
| 0.5 | cup | Flour |
Method
Pound chicken breasts thin, dredge in flour. Pan-fry in olive oil and butter until golden. Remove, add lemon juice, capers, and stock to pan, reduce. Return chicken, simmer briefly. Garnish with parsley.
Story
Light, zesty lemon-caper chicken—quick to pan-fry and ideal for a casual bar plate with a side of greens or bread.