Prep: 10 mins
Cook: 10 mins
Serves: 4

Ingredients for Chicken piccata

2 skinless chicken breast fillets (about 250g each)
1 tbsp olive oil
2 tbsp plain flour
For the sauce: 2 garlic cloves, finely chopped
1 tsp grated lemon zest
⅓ cup (80ml) lemon juice
1 cup (250ml) salt-reduced chicken stock
1 tsp cornflour blended with 1 tbsp water
2 tsp capers, rinsed and drained
2 tbsp chopped fresh parsley

Preparation method for Chicken piccata

1. Lay the chicken breasts on a work surface and slice through the middle horizontally so you have four thin fillets. Put them between two sheets of plastic wrap and pound with a meat mallet or rolling pin until they are an even thickness.

2. Heat the oil in a large non-stick frying pan over a medium heat. Dredge the chicken in flour, shaking off the excess. Sauté the chicken for about 2 minutes on each side or until golden brown and cooked through. With tongs or a slotted spoon, transfer the chicken to a plate; cover loosely with foil to keep warm.

3. Add the garlic to the pan and cook, stirring, for 1 minute. Add the lemon zest, lemon juice and stock to the pan and bring to the boil. Boil for 1 minute.

4. Stir in the cornflour mixture and capers, then simmer for 1 minute or until slightly thickened. Stir in the parsley. Serve the chicken with the sauce spooned on top.