Recipe

Chicken Picatta

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Chicken Picatta

Chicken in a lemon, white wine and caper sauce with baby potatoes and green beans.




Ingredients to serve 2

  • 2 x free range chicken breasts
  • 100ml x white wine
  • ¼ x lemon
  • 1 tbsp x capers – rinse and chop
  • 5g x parsley – roughly chop
  • 400g x baby potatoes
  • 200g x green beans – trim ends
  • . x butter (from your pantry)
  • . x olive oil (from your pantry)
  • . x salt & black pepper (from your pantry)
  • . x tin foil (from your pantry)
  • . x cling film (from your pantry)

Ingredients to serve 4

  • 4 x free range chicken breasts
  • 200ml x white wine
  • ½ x lemon
  • 2 tbsp x capers – rinse and chop
  • 10g x parsley – roughly chop
  • 800g x baby potatoes
  • 400g x green beans – trim ends
  • . x butter (from your pantry)
  • . x olive oil (from your pantry)
  • . x salt & black pepper (from your pantry)
  • . x tin foil (from your pantry)
  • . x cling film (from your pantry)

Method

Step 1

Prepare all ingredients as indicated above. Boil the kettle.

Step 2

Using the fine side of the grater, grate the skin of the lemon to create zest. Then cut the lemon in half and juice.

Step 3

Place the chicken breasts (one at a time) between two sheets of cling film and bash with a full wine bottle or rolling pin to flatten (1cm). Season generously with salt and pepper.

Step 4

Bring a saucepan of lightly salted water to the boil. Add the potatoes and cook for 15-20 minutes until soft. Remove from the water with a slotted spoon and place in a serving dish with a knob of butter and salt and pepper. Keep warm. Then add the green beans to the same saucepan and cook for 3 minutes. Once cooked, drain in a colander. Toss with olive oil and season with salt and pepper.

Step 5

Place a glug of olive oil in a frying pan on medium-high heat. When the pan is hot fry the chicken breasts until golden, about 3 minutes on each side. (Don’t overcrowd the pan. Rather fry the chicken in batches if your pan is not big enough.) In the last minute of cooking, add a knob of butter to the pan and spoon the melted butter over the chicken. When done transfer the chicken to a plate and cover with tinfoil.

Step 6

Wipe the pan and return to the stove on medium-high heat. Add the wine and simmer (gently boil) until reduced by just over half – about 2-3 minutes. Add the lemon juice and cook for another minute and then stir in a knob of butter. Add the chicken breasts to the sauce. Top with the capers and lemon zest.

Step 7

Serve the chicken topped fresh parsley. Add a side of potatoes and green beans.