Chicken picatta
Mains
Easy
30 min
Ingredients
4 Chicken filets
80 gr Flour
200 ml White wine
200 ml Chicken stock
2 tbs Lemon juice
80 gr Butter
2 tbs Capers
2 tbs Chopped parsley
2 cloves Thinly sliced garlic
Preparation
Preheat an oven to 50 degrees celsius.
Butterfly the chicken en pound flat between sheets of cling film. Then season with salt and coat in flour.
Heat a pan with oil and fry the chicken on high heat crispy and golden brown. Let the chicken rest in the oven and repeat until all the filets are fried. Now deglaze the pan with the white wine and let reduce, add the stock and let reduce, add the lemon juice and reduce till sauce consistency. Then whisk in the cold butter to emulsify, add the parsley, capers and garlic and season to taste.
