Chicken Piccata
With its delicious ensemble of zest and buttery flavour, this Italian-inspired classic deserves a weekly appearance at your dinner table. No home cook’s repertoire is complete without this dish of seasoned chicken breast topped with shredded parmesan, cascaded in a fragrant, savoury lemon sauce, studded with briny capers.
35 minutesDifficulty:Easy
Ingredients
- 2chicken breasts, sliced in half horizontally
- 1/4 tsp salt
- 1 pinchpepper
- 1/4 cup parmesan, shredded
- 3 tbspcapers, divided
- 1lemon, sliced
- 2 tbspunsalted butter
- 1shallot, diced
- 2 clovesgarlic, chopped
- 2 tbspall-purpose flour
- 1 cupdry white wine
- 1/4 cup chicken broth
- 2 tbsplemon juice
- 1zest of lemon
- chopped parsley
- lemon wedges
Steps
STEP 1
To preheat the oven, touch Convection Bake six times until 400°F is displayed in the window.
STEP 2
Place chicken breast pieces on the enamel tray lined with parchment paper. Season with salt and pepper, top with parmesan. Sprinkle 2 tbsp capers and sliced lemon around the chicken. Bake for 15-18 minutes.
STEP 3
While the chicken is cooking, make lemon sauce. In medium saucepan, heat 2 tbsp butter over medium low heat. Add shallots and garlic and cook until translucent and fragrant. Add 2 tbsp flour to make a roux, mixing constantly for 1 minute to cook flour. Whisk in white wine and broth and increase heat to medium. Bring sauce to a gentle boil, whisking constantly. Reduce heat slightly and cook to thicken for about 3 minutes, whisking occasionally. Stir in lemon juice and zest, and remaining capers.
STEP 4
Pour sauce over chicken and top with chopped parsley. Serve with fresh lemon wedges and your favourite side!
