Description
This spicy brown butter chicken piccata recipe elevates a simple chicken breast to something comforting and sophisticated.
Ingredients
Units
- 2 chicken breasts, split and pounded
- 1 lemon, sliced into rounds
- 4 cloves garlic, sliced thinly
- 60g (4 tbsp) cold salted butter, divided
- 1 1/2 tbsp capers (30g)
- 1 tsp chilli flakes
- 1 tsp fennel seeds
- 3/4 cup white wine
- 1/2 cup chicken stock (ideally fresh or from concentrate)
- 1 tbsp olive oil
- Fresh parsley, chopped (for garnish)
- Picked dill (for garnish)
- Salt and pepper, to taste
Instructions
- Begin by splitting the two chicken breasts in half lengthwise to create four thin pieces. Place each piece between two sheets of baking paper. Using a heavy frying pan, pot, or rolling pin, pound the chicken breasts until they are approximately 3-5 mm thick.
- Peel and slice the garlic cloves into thin slices. Slice the lemon into rounds. Set both aside.
- Heat 1 tablespoon of olive oil in a large frying pan over medium-high heat. Season the chicken with salt and pepper.
- Fry the chicken breasts in the hot oil for about 2 minutes per side until golden brown. Remove the chicken from the pan and set it aside on a baking tray to keep warm.
- In the same pan, add the lemon slices and cook for 30 seconds to 1 minute on each side until browned. Remove them from the pan and set aside.
- Add a small knob of your butter to the pan, followed by the sliced garlic, fennel seeds, chilli flakes, and capers. Sauté for about 1-2 minutes, allowing the butter to brown, and the garlic to soften.
- Deglaze the pan with ¾ cup of white wine, scraping up any brown bits from the bottom. Let the wine reduce by about half, ensuring the alcohol has cooked off.
- Add the ½ cup of chicken stock to the pan and reduce the liquid by about one-third, allowing the flavours to concentrate.
- Gradually whisk in the remaining 50 grams of cold salted butter, one piece at a time, to emulsify the sauce.
- Add the browned lemon slices and the cooked chicken back into the pan, warming everything through for another 2 minutes.
- Plate the chicken and spoon the sauce over the top. Finish with freshly chopped parsley and picked dill for garnish.
- Prep Time: 15 min
- Cook Time: 20 min
- Category: Mains
- Cuisine: Italian
Nutrition
- Serving Size: One portion
- Calories: 380kcal
- Sugar: 1g
- Sodium: 540mg
- Fat: 25g
- Saturated Fat: 12g
- Carbohydrates: 5g
- Fiber: 1g
- Protein: 28g
- Cholesterol: 125mg