Chicken Piccata



2 chicken breast
1 cup Supreme Lemon Pepper Chicken Fry Mix
¼ cup Zaytuna Olive Oil
¼ cup butter
1 cup Chicken stock
3 tbsp lemon juice
1 tbsp butter
¼ cup capers
½ tsp Supreme garlic paste
½ tsp Supreme Coarse Black Pepper
Salt (if needed)

Lemon slices cut into quarters
Chopped parsley


Slice the chicken breast in half horizontally, so you have to fillets. If the pieces are still thick after slicing put them between two pieces of cling film or greaseproof paper and pound them to equal thickness. Dredge fillets in lemon pepper chicken fry mix until fully coated. Heat olive oil and butter in a large frying pan over medium-high heat. Add chicken fillet a cook until browned and fully cooked on both sides. Remove the chicken from the pan and set aside onto a plate. In the same pan stir in chicken stock, lemon juice, butter, capers, garlic paste and coarse black pepper. Use a spatula to scrape up the browned bits and reduce the sauce until thickened. Check seasoning then add chicken back into the pan. Spoon the sauce over the chicken, garnish with chopped parsley and lemon slices and serve immediately.

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