Quick chicken piccata with capers and lemon

Quick chicken piccata with capers and lemon: juicy chicken in a lemony butter sauce with garlic, stock and fresh parsley.

At a glance

• Serves 2
• Prep time: 8 min
• Cooking time: 12 min
• Total time: 20 min
• Calories: 380 kcal per serving
• Protein: 42 g
• Fat: 20 g
• Carbs: 4 g

Ingredients

• 400g chicken breast fillet
• 2 tbsp olive oil
• 30g butter
• 3 tbsp lemon juice
• 2 tbsp capers
• 100 ml chicken stock
• 2 cloves of garlic
• 1 handful of parsley
• 1 pinch of sea salt
• 1 pinch of black pepper

Method

You’ll need: frying pan · chopping board · knife · wooden spoon

1. Halve the chicken breast horizontally and carefully pound it flat. Season with sea salt and black pepper.
2. Heat the olive oil in a large frying pan and fry the chicken on both sides until golden brown. Then take it out of the pan for a moment and keep warm.
3. Reduce the heat and briefly sweat the garlic in the pan. Pour in the chicken stock and lemon juice and scrape the browned bits off the bottom.
4. Stir in the capers and let the sauce reduce a little. Then stir in the butter until the sauce is smooth and glossy.
5. Return the chicken to the pan and turn it briefly in the sauce. Scatter over the parsley.
6. Serve immediately, ideally with courgette noodles or a green salad.

Good to know

When things need to be quick, this dish is just right. The sauce is clear, salty and lemony and turns little effort into a really well-rounded dinner.

Swaps

Chicken breast → skinless chicken thighs (a little more iron and juicier); butter → ghee (only traces of lactose and it handles high heat); chicken stock → chicken bone broth (more body, depending on the product); parsley → basil (also contains plant compounds, milder in flavour).

Allergens

Contains milk from the butter; for children, season mildly and chop the capers finely, and during pregnancy make sure the chicken is cooked through and the stock is safe and hygienically made.