There is no sincere love than the love of food … Check This Amazing Recipe: Chicken piccata
How to Make Chicken piccata
Preparation time:
less than 30 mins
Cooking time:
10 to 30 mins
Serves:
Serves 2
Ingredients
For the crumb topping
- 1 thick slice white bread
- 1 tbsp extra virgin olive oil
- 25g/1oz Manchego
- ½ garlic
- ½ tsp flaked sea salt
- ½ tsp dried oregano
- ¼ tsp dried thyme
- ground black pepper
For the chicken piccata
- 2 tbsp extra virgin olive oil
- 2 boneless, skinless chicken breasts
- ½ onion
- 1 garlic
- 100ml/3½fl oz double cream
- 2 tbsp baby capers
- salt and freshly ground black pepper
Method
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Preheat the oven to 220C/200C Fan/Gas 7.
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To make the crumb topping, place the bread in a food processor and blend into very rough crumbs. Heat the oil in a non-stick, ovenproof frying pan and fry the crumbs for 5 minutes, or until crisp and golden, stirring regularly. Tip into a bowl and toss with the cheese, garlic, salt, oregano, thyme and plenty of ground black pepper. Set aside.
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To make the chicken piccata, return the pan to the heat and add 1 tablespoon of the oil. Season the chicken with salt and pepper. Cook the chicken for 2 minutes on each side, over a medium-high heat, until lightly browned, but not cooked through. Transfer to a plate.
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Add the remaining oil and the onion to the pan and fry over a gentle heat for 4–5 minutes, or until softened, stirring regularly. Add the garlic and cook for 1 minute more. Pour the cream into the pan, add 200ml/7fl oz of water and the capers and bring to a simmer, stirring. Season with salt and black pepper. Return the chicken to the pan and sprinkle with the crumbs.
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Bake in the oven for about 15 minutes, or until the chicken is cooked through and the sauce is bubbling.
