Chicken Piccata

This is an incredibly tasty recipe. We are not fond of capers, so leave them out. But the lemon, garlic and butter sauce packs such a punch it stands without the capers.

Ingredients

4 chicken fillets

1 tsp dried Italian seasoning

1 tsp garlic powder

½ tsp ground black pepper

2 Tsp olive oil 

3 Tsp butter

2 Tsp lemon juice

(3 Tsp capers)

1 lemon, sliced into wheels

chopped fresh parsley, for garnish

Method
Preheat oven to 200C.

Season the chicken thighs generously on both sides with pepper, garlic powder, and Italian seasoning. 

Heat the olive oil in a large oven-proof skillet over medium to medium-high heat. Add the chicken to the skillet. Cook for 5 minutes. Flip and cook for a further 5 minutes. Add the butter, lemon juice and sliced lemon.

Transfer to the oven, and cook for 30 minutes. Remove from the oven, and scrape up and mix in any bits stuck to the bottom of the pan.  Plate the chicken and pour the sauce over top. Garnish with fresh parsley. 

Notes

This is wonderful served with steamed veggies and rice.