#chickenpiccata

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Chicken Piccata - Recipe Below - This is my version of Carmy's new dish in The Bear - its just mega. Enjoy x JGS . Serves 2 . 4 boneless skinless thigh fillets (around 400g) 2 tbsp plain flour 2 tbsp olive oil 1 large shallot, finely chopped 4 cloves garlic, thinly sliced 1 tbsp capers 100ml white wine 100ml stock – ¼ cube 25g butter ½ tsp lemon juice A small handful of finely chopped parsley leaves Salt and pepper . 1. Place a piece of baking paper onto a chopping board. Pop the chicken on top and cover with more baking paper. Bash until ½ cm thick. 2. Mix the flour with a huge pinch of salt and pepper. Place the chicken into the flour and cover both sides. Dust off any excess. 3. Heat the oil in a non-stick frying pan over a medium heat. Add the chicken and cook for 4-5 minutes a side or until cooked through and really golden. If they colour too fast, reduce the heat a little. Divide between two warm serving plates. 4. Add the shallots and garlic to the pan. Mix well and cook, stirring regularly, for 3-4 minutes until a little golden. Add the capers and a good pinch of salt and pepper. mix well. 5. Pour the wine into the pan and mix well. Cook, stirring regularly, 1-2 minutes until the alcohol has evaporated and the wine reduced. Add the stock. Bring to the boil and cook, stirring occasionally, for 3-4 minutes until syrupy. Turn off the heat and chuck in the butter. Mix continuously until melted and you have a glossy sauce. Add the lemon and parsley and mix well. Check the seasoning and add more salt and pepper to taste. Pour over the chicken and serve immediately . #ChickenRecipe #chickenpiccata #italianfood #fyp

John GS

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