Chicken piccata

Chicken piccataEven the kids will love this creamy lemon chicken dinner, served with mashed potato and green beans.


  • 1/4 cup plain flour
  •  4 small chicken breast fillets
  •  2 tablespoons extra virgin olive oil
  •  40g butter
  •  2 eschalots, thinly sliced
  •  1 garlic clove, crushed
  •  1 teaspoon fresh lemon thyme leaves, plus extra to serve
  •  1 cup salt-reduced chicken stock
  •  1/4 cup lemon juice
  •  300ml tub light thickened cream for cooking
  •  1 small lemon, thinly sliced
  •  2 tablespoons drained baby capers, rinsed
  •  1 tablespoon chopped fresh flat-leaf parsley leaves
  •  Mashed potato, to serve
  •  200g steamed green beans, to serve


Step 1  Place flour in a large snap-lock bag. Season with salt and pepper. Place chicken in snap-lock bag. Seal bag. Shake to coat chicken in flour.

Step 2  Heat 1/2 the oil and 1/2 the butter in a large frying pan over medium-high heat. Add chicken to pan, shaking off excess flour. Cook for 4 to 5 minutes each side or until browned. Transfer to a plate.

Step 3  Add remaining oil and remaining butter to frying pan. Add eschalot, garlic and thyme. Cook, stirring, for 2 to 3 minutes or until eschalot has softened. Add chicken stock, lemon juice and cream to pan. Season with salt and pepper. Stir to combine. Bring to a simmer. Return chicken to pan. Reduce heat to low. Simmer, uncovered, for 10 to 12 minutes or until chicken is cooked through and sauce has slightly thickened.

Step 4  Add lemon slices to pan. Remove from heat. Sprinkle with capers, parsley and extra thyme. Serve with mashed potato and steamed green beans.

Source:  Author: Cathie Lonnie & Claire Brookman, Image credit: Nigel Lough, Publication: Super Food Ideas

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