Chicken Piccata

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

The ingredient of Chicken Piccata

• 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 massel salt reduced chicken style liquid 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

The Instruction of chicken piccata

• 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
• 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
• 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
• add lemon slices to pan remove from heat sprinkle with capers parsley and extra thyme serve with mashed potato and steamed green beans

Nutritions of Chicken Piccata

fatContent: 744 724 calories
saturatedFatContent: 39 grams fat
carbohydrateContent: 19 5 grams saturated fat
sugarContent: 39 6 grams carbohydrates
fibreContent: n a
proteinContent: n a
cholesterolContent: 54 4 grams protein
sodiumContent: 179 milligrams cholesterol

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