Chicken piccata

I was watching the Barefoot Contessa on Food Network a few weeks ago when Ina Garten made a lovely Chicken Piccata for a friday night dinner. It looked easy enough to make so I decided to give it a go. I did a google check on chicken piccata and a lot of the recipes excluded breadcrumbs and called for capers. I excluded the breadcrumbs (less washing up) and capers (not a big fan).  Hubby was quite pleased with this dish as he loves lemons.


  • 2 chicken breasts
  • flour, seasoned with salt and pepper
  • 1/2 cube of chicken stock
  • juice of 1/2 a lemon
  • 1 knob of butter
  • 1/2 tsp cornflour mixed with 1/4 cup water
  • 1/2 tsp brown sugar (I found the juice a bit tangy)
  • 100ml white wine
  • olive oil


  1. Place chicken breast between 2 sheets of clingfilm and flatten using a rolling pin. This helps tenderise the chicken and reduces the amount of cooking time required
  2. Dredge the chicken in flour
  3. Heat some olive in a pan and cook the chicken for 2 minutes on either side
  4. Remove the chicken onto a baking tray and continue to cook in the oven (at 200 degrees/gasmark 6) for 3-4 minutes or so while you make the sauce
  5. Pour the wine into the same pan
  6. Mix the stock cube with 1/2 cup water and pour into the pan
  7. Pour in the lemon juice, stir and leave to cook for 3 minutes
  8. Add in the sugar, butter and whisk for 30 seconds
  9. Pour in the cornflour mix and leave to cook for another minute
  10. Plate up the chicken and pour the sauce on top
  11. I served my chicken piccata with mash


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