Lemon and caper chicken piccata
Golden chicken escalopes served with a vibrant sauce of lemon, capers and butter.
35minPrep 15minCooking 20min 4 servings🟢 EasyINDUCTION
C
Indicative estimate based on ingredients and portions; not an official Nutri-Score calculation.Preparation
- 1
Flatten the chicken slightly, dust lightly with flour, then shake off the excess.
- 2
Sear in the oil and some of the butter over medium-high heat until golden and cooked through.
🌡 190°C⏱ 10 min🔧 poêle induction - 3
Set the chicken aside, deglaze with the stock, lemon juice and capers, then reduce for 4 minutes.
- 4
Reduce the heat, stir in the remaining butter and return the chicken to the pan for 1 minute.
Frequently asked questions
Can this recipe be made without flour?▾
Yes, the sauce will simply be a little less thick.
How should this recipe be stored?▾
Refrigerate leftovers promptly in an airtight container and reheat them thoroughly when appropriate for the recipe.
