Chicken Piccata


Ingredients


  • 3 boneless, skinless chicken breasts
  • Salt
  • Freshly ground black pepper
  • 60 g cake flour
  • 120 ml extra-virgin olive oil, divided
  • 85 g cold unsalted butter, cut into pieces
  • 120 ml white vinegar
  • 120 ml low-sodium chicken broth
  • Juice of 1 lemon
  • 100g peas
  • Lemon wedges, for serving


Method

  • Prepare the Chicken:
  • Cut chicken breasts horizontally into thinner pieces. Place between two sheets of plastic wrap and pound to 6 mm thickness. Season both sides generously with salt and pepper.
  • Dredge and Cook the Chicken:
  • Place cake flour in a shallow dish. Dredge chicken in flour, shaking off excess. Heat 60 ml olive oil in a large skillet over high heat. Cook half the chicken, turning once, until golden, about 2 minutes per side. Transfer to a plate. Repeat with remaining chicken, adding more oil as needed.
  • Make the Sauce:
  • In the same skillet, combine white vinegar, chicken broth, and lemon juice. Bring to a boil over high heat, stirring occasionally, until reduced by about one-quarter, approximately 5 minutes. Reduce heat to low and whisk in butter pieces one at a time until the sauce is smooth. If the sauce begins to break, add 15 ml water and continue whisking.
  • Simmer and Serve:
  • Return chicken to skillet and add steamed peas. Simmer gently for 3 minutes until the chicken is heated through. Serve with lemon wedges on the side.