Creamy, Lemony Chicken Picatta plus Top Tips for Grilling Zucchini

This is quite a typical – or perhaps not typical, but definitely a favourite – American chicken dish…

Tender, thin chicken fillets, with a creamy lemon sauce and capers – that’s it, in a nutshell I suppose!

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Here’s what you’ll need {to serve 3-4 people}:

3 chicken breasts, halved and tenderized {place onto a board, cover with cling wrap and bash the living daylights out of it with an empty bottle or rolling pin}
1 tbs butter + 1 tbs olive oil for frying
1 large clove of garlic, finely chopped
Salt & pepper to taste
A splash of dry white wine {about 2 tbs}
1 tbs capers
Freshly squeezed lemon juice – from 1 lemon
1/2 cup of fresh cream

Fry the chicken fillets in butter and olive oil until just golden on each side, along with the garlic and season with salt & pepper.
Put them aside.
Use the wine to deglaze the pan and then make the sauce:
Add lemon juice, capers and cream and let it reduce slightly over a very low heat.
Return the chicken to the pan and let it simmer for a few minutes in the sauce, with the lid on.

A really tasty and simple dish to try – it’s a nice change to your usual chicken dish…

Serve it with this all green salad:

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Wild rocket
Baby spinach
Blanched green beans
Grilled zucchini
Mangetout, sliced
Sweet basil, finely shredded
Goats cheese

Top Tip for grilling zucchini:
If you’re pressed for time, you can simply place the zucchini slices {use a special peeler / vegetable peeler / mandolin to get really thin slices} into an oven dish, drizzle with olive oil and pop it under the grill. It will take about 20minutes and you have turn it at least once. You will get beautifully grilled zucchini without having to stand at the stove and grilling it piece by piece – unless of course you want those fab little charred ‘lines’…

Just let it cool and then add to the salad – it also provides an instant dressing from the olive oil used!

Enjoy! X

I'd love to hear your thoughts!

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