بسم الله الرحمن الرحيم
Either way it is a perfect mid-week supper.
3 Chicken breasts
1 Cup of lemon juice
6 Cups of water
2 Lemons ( Sliced and then cut into half moon shape)
6 Tbsp Extra Virgin Olive Oil
5 Tbsp Unsalted Butter, divided
2-3 Tbsp Capers
Half a bunch of Fresh Chopped Parsley
All Purpose Flour, for dredging
2 Medium Shallot, chopped
4 Cloves Garlic, chopped
Salt and Pepper to taste
On medium high Heat, preheat the olive oil in a large deep nonstick pan, then season the flour with salt and pepper. Dregde 2 tbsp of butter in the seasoned flour and set aside.
Then dredge the chicken breast into the flour shaking off any excess flour and set aside.
Add oil to pan, when very hot add 1 Tbsp of butter, melt and add the chicken and cook for 3 to 4 minutes on each side until the chicken is crispy and cooked through. (You might need to do this in batches) Set aside.
Now add the sliced shallots into the same pan the chicken was cooked in. Cook the shallots until soft and translucent for about 2 minutes then add the garlic and cook for 30 seconds.
Add the some of the water and let it cook for 2 minutes until it reduces slightly. Add rest of the water, 2 Tbsp of butter and season with salt and pepper. Cook for about 5 to 6 minutes until it reduces by half. Now add the chicken back into the pan, add capers and the 2 Tbsp of the dredged butter, this will help thicken the sauce. Now add the lemon juice and cook for 2 minutes or until the sauce is nice a creamy, add the parsley and lemon slices and cook for a few minutes with lid on.
Serve this flavourful chicken piccata with a side of either roast vegetables, or spaghetti to soak up all the delicious juices.
Capers are the flower bud of a shrub and is used to relieve rheumatic pain in traditional medicines due to their anti inflammatory properties. They are also a healthy source of antioxidants.