Chicken Piccata with a Fresh Lemon Butter Sauce

For the Chicken:

- 4 chicken breasts

- 100g plain flour

- 4 tbsp grated parmesan 

- salt & pepper

- olive oil

Lemon Butter Sauce:

- 120ml lemon juice

- 60ml sauvignon blanc (or any good quality white wine of choice)

- 120ml double cream

- 100ml chicken stock

- 60g butter

- 8 mushrooms sliced

- 1 tbsp capers

- 2 tbsp chopped parsley 

- salt & pepper

- pasta of choice

 

1. Pop chicken breasts in some cling film and bash with a rolling pin until 1/4 inch on thickness

2. On a tray pop the flour, salt, pepper and grated parmesan. Then place the chicken in the flour mix and coat

3. Heat olive oil and fry the coated chicken until golden brown.

4. Keep the cooking juices for the pasta sauce 

5. Heat lemon juice and the white wine in a pan and reduce this by half

6. Then add chicken stock and double cream, once hot mix in the butter. This will give the sauce a lovely shine

7. Season with salt and pepper

8. Using the pan which the chicken was fried in, add a splash of olive oil and fry the mushrooms, then add the capers and a splash of wine

9. Once the mushrooms are softened add the lemon butter sauce to this pan

10. Cook your favourite pasta, then pop in a bowl and top with the chicken before pouring over the glossy sauce

11. Finish it all off with a sprinkle of grated parmesan and parsley

Enjoy x